The kids and I were out in the windy weather today and when we got home I was wanting something a little warm, spice-wise. I’ve made this recipe lots of times, and it’s one that’s easy to mix up and use different vegetables in.
1 Tb red curry paste
1 can coconut milk
1/3 cup veg-chic stock
3 Tb brown sugar
1 tsp salt
2-5 dried chilis chopped
1 red pepper chopped
2-3 cups broccoli florets
1 package tofu
1 stalk green onion
Fresh basil leaves
1 cup jasmine or basmati rice
I started by cutting the tofu into 1 inch squares and frying them in a bit of olive and sesame oil, then adding soy sauce a little later. (You could easily substitute chicken in place of the tofu, if you’re not a fan)
After I got some jasmine rice cooking on the stove I started on the sauce in a large pot. The stock went in first, then the coconut milk, chopped up chili’s (I only used 2 for the kids sake), curry paste, and the rest of the ingredients. I used red pepper and broccoli tonight, but I’ve also used zucchini before and it turned out great.
The sauce simmered for about 10-15 minutes while the rice finished, and I added the tofu in at the end. I spooned some jasmine rice in a bowl, poured the sauce over the top and it was ready!
It’s a delicious dish if you’re a fan of spicy ethnic food. I love it!
