I have been on a spicy food kick the past couple weeks and Thai was on the mind this weekend. I usually shy away from making Thai at home because my American-centric pantry never feels adequate. But I finally picked up some Garam Masala (a complex spice blend of cardamom, cumin, black pepper, and coriander) and, after sifting through about a half dozen recipes for inspiration, created this zesty one-pot meal.
If you can handle the heat, follow the recipe as written. If not, halve the spices; a lot of flavor will still come through from the curry paste, onion, and garlic. Enjoy!
1 These are the vegetables I used, but you can tailor the recipe to what's in season.
2 Cooking the curry moves quickly, so prep your veggies before you begin.
3 The more firm the tofu, the better the results.
4 Sauté the onion and carrots until they're soft.
5 Add in coconut milk, broccoli, and tofu and let simmer for a few minutes.
6 Finish with a squeeze of fresh lime juice.
Spicy Tofu Curry
Serves 4
1 cup brown rice
2 tsp canola oil
1 onion, chopped
Coarse salt
5 carrots, sliced into circles
2 cloves garlic, minced
1 Tbsp Thai red curry paste
2 tsp Garam Masala
2 tsp cayenne
1 15-oz can light coconut milk
8 oz extra-firm tofu, drained, patted dry, and cut into cubes
2 or 3 cups broccoli florets
Pinch of cane sugar
1 lime
1. Cook the rice according to package directions.
2. Meanwhile, heat oil in a pot over medium heat. Add the onion. Season with salt and cook until the onion starts to caramelize, about 10 minutes. Add the carrots and cook until tender, about 7 minutes. Add the garlic and cook, stirring often, 3 minutes more.
2. In a bowl, stir together the curry paste and spices. Add to the pot and stir to coat the vegetables. Pour in the coconut milk. Add the tofu and broccoli and simmer, about 5 minutes. Add the sugar and the juice of half the lime. Season to taste with salt. Serve curry over rice with lime wedges.
From: Mary Bubier | 4/18/11 at 1:27 pm
Oh I wish my hubby liked curry. This sounds so great. I can almost smell the seasonings. LOVE CURRY!!!
From: Tiffany | 4/19/11 at 4:20 am
Garam masala is an Indian spice mix, not Thai, and cayenne is used in neither cuisine, so I'd call this a cross-cultural curry ...