Romantic Red Curry with Tofu and Coconut Quinoa Recipe

Romantic Red Curry with Tofu and Coconut Quinoa (serves 2-4)

4 tablespoons coconut oil, divided

1 16oz block extra firm tofu, drained and pressed, chopped to 1oz pieces
2 bird's eye chilis, red, minced

1 red pepper, julienned

1 red onion, chopped

4 cloves garlic, minced

1 cup green beans, trimmed and halved lengthwise

1/2 small can red curry paste OR homemade red curry paste
1/4 pound baby bok choy, cleaned, bottoms removed, sliced in half lengthwise
1 13oz can coconut milk
1 stalk lemon grass, pounded
6 kaffir lime leaves
8-12 fresh thai basil leaves
2 tablespoons tamari

2 tablespoons coconut sugar

Minced cilantro, scallions or Thai Basil to garnish

To serve: Coconut Quinoa (or rice, if you prefer)

Heat 2 tablespoons coconut oil over high heat in a wok until shimmering. Add tofu, toss immediately to coat, and cook 2 minutes per side, until crust forms. Drain on paper towels and wipe out wok.

Add remaining 2 tablespoons coconut oil and heat until shimmering. Add peppers and onion, toss to coat. Cook 3 minutes, then add minced garlic. Toss again and cook until garlic is fragrant, 2-3 minutes. Add green beans and baby bok choy – toss again to coat, cover wok, and cook 4-6 minutes, tossing occasionally, until green beans are bright green and baby bok choy wilts.

Pour coconut milk into wok, and add remaining ingredients, including fried tofu. Stir and simmer curry over medium heat 6-8 minutes, until curry is aromatic and all vegetables are cooked. Taste for salt and sweet and adjust as needed. Serve over hot Coconut Quinoa or rice. Garnish with fresh herbs.

 

Coconut Quinoa (Makes 4 cups)

 

1 tbl coconut oil

1 medium onion, sliced   

1 ½ cups vegetable stock 

½ cup coconut milk                 

1 cup tricolor quinoa  

¼ cup coconut shreds, toasted 

¼ cup frozen peas and carrots 

In a heavy-bottomed saucepot, heat coconut oil until shimmering. Add onions and sauté until caramelized, 12-14 minutes, stirring frequently. Add stock and coconut milk and bring just to a boil, then stir in quinoa. Cover and lower heat to a simmer, and cook 14-18 minutes, until broth is absorbed and quinoa is translucent. Add peas and carrots and coconut shreds, toss to mix, and serve.

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