Tofu Thai Curry

A recipe contributed by Juan

Ingredients

  • 1 can of Thai coconut milk (14oz)
  • 2 cups Basmati/Jasmine rice
  • 2 zucchini
  • 1/2 a medium onion
  • 5 garlic cloves
  • 5 medium Potatoes
  • 500 g of firm Tofu
  • 20 g of Basil
  • 2 tablespoons of spicy curry powder
  • 1 teaspoon of Cinnamon
  • 1 teaspoon of red Chile flakes
  • 1 teaspoon of turmeric
  • 1 teaspoon of garlic powder
  • 1 teaspoon of chili powder
  • 1 teaspoon of salt

Preparation

Preparing the Tofu:
- Dry the tofu by placing it on some absorbent paper towels and putting a weight on it.
- Chop up the tofu into half or one inch cubes
- Add 1/3 the Coconut milk and a tablespoon of all the spices (Cinnamon, red Chile flakes, turmeric, garlic powder, spicy curry powder, chili powder) and salt to taste to a bowl and stir until evenly spread.
- Add some olive oil to a frying pan and stirfry the tofu for around 1-2 minutes on each side, or until golden.
- Add the coconut milk with the spices and let the tofu soak it up or for about 5-7 minutes.
- Set aside

Preparing the rice:
- Remember to prepare as usual (2 cups water per cup of rice or as instructed on the package) early enough (around when you add the zucchinis)

Preparing the rest of the dish:
- Chop up into small pieces the potatoes and boil them in water.
- Add some olive oil to a deep pan, chop up the 1/2 onion and the garlic into small pieces and fry until golden.
- Chop up the zucchini into 1 inch pieces and add to the frying pan. Continue to cook over medium heat for 7-10 minutes.
- Chop up the Basil and add it in to the mix.
- Add the another 1/3 of the coconut milk and a tablespoon of all the spices (Cinnamon, red Chile flakes, turmeric, garlic powder, spicy curry powder, chili powder) and salt to taste.
- Once the potatoes are cooked (soft and easy to pierce with a fork), remove the water and add them to the pan and continue to stir.
- After 3-5 minutes, add the tofu and the rest last 1/3 of the coconut milk and continue to stir.
- You are all done!

Additional Information

Servings and Preparation Time. This recipe serves 6 and requires about 30 to 40 minutes to be prepared.