Friday, January 22, 2010

Coconut Curry

This has quickly become a family favorite. I serve it with tofu since Cliff is a baconpescatarian, but I'm sure it would be great with chicken for those of you avoiding soy, or who just hate tofu. My boys love the stuff. Lovely over long grain brown rice, or your favorite grain and I recently tried it with gluten-free naan which was awesome. Adapted from this recipe at


1 bunch green onions
1 (14 ounce) can coconut milk
1/4 cup tamari soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1/2 pound firm tofu, cut into 3/4 inch cubes
2 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
2 cups chopped bok choy
salt to taste


1. On medium high heat, lightly stir-fry tofu in about 2 tbl of olive oil until very lightly browned. Drain on paper towels.
2. Remove and finely chop white parts of green onions.
3. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
4. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp.

1 comment:

  1. I absolutely love this dish! I made it tonight in fact over TJ's rice thai noodles! Delish!