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Thai Tofu Coconut Curry (Vegan/Gluten-free)

User Rating 4.5 Star Rating (4 Reviews)

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Thai Tofu Coconut Curry

Thai Tofu Coconut Curry

D.Schmidt
This Thai Tofu Coconut Curry recipe is very delicious plus simple to make. A lot of vegetarian curries tend to be rather bland and tasteless, but not this one! Made with tofu and lots of fresh vegetables, this dish is vegetarian, vegan, and gluten-free - great for anyone who wants to eat something healthy and nutritious without sacrificing taste. Makes a great everyday meal, but also pretty and tasty enough to serve at a dinner party. ENJOY!

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: SERVES 3-4 (with rice)

Ingredients:

  • 1/4 cup dry shredded baking-type coconut, unsweetened
  • 3/4 package (1.5 to 2 cups) firm tofu, drained and cut into cubes
  • 1/2 cooking onion, diced
  • 4 cloves garlic,minced
  • 2 thumb-size pieces galangal OR ginger, thinly sliced into matchstick-like pieces
  • 1 cup good-quality vegetable stock OR faux chicken stock
  • 6 lime leaves (purchase frozen at Asian/Chinese food stores)
  • 1-3 tsp. Thai chili sauce OR 1/2 to 1 tsp. dried crushed chili or cayenne pepper, to taste
  • 3 Tbsp. vegetarian fish sauce OR soy sauce (or regular fish sauce if non-vegetarian)*use gluten-free soy sauce for celiac diets
  • 1 tsp. ground coriander
  • 1 small sweet potato or yam, peeled and cubed
  • 1 cup cauliflower, cut into florets
  • 1 tsp. whole cumin seed
  • 1 can good-quality coconut milk
  • generous handful fresh shiitake mushrooms, sliced or left whole if small
  • 1 red bell pepper, de-seeded and chopped into bite-size pieces
  • approx. 1 cup snow peas, left whole or cut in half
  • handful cherry tomatoes
  • 1/2 cup fresh coriander
  • optional: approx. 1 cup eggplant chopped into bite-size pieces or slices
  • juice of 1/2 lime
  • 2 tsp. brown sugar
  • 2 Tbsp. vegetable oil for stir-frying

Preparation:

  1. Place shredded coconut in a dry wok or large frying pan over medium heat. Stir continuously until the coconut is nicely toasted. Tip toasted coconut into a bowl to cool.
  2. Replace wok or frying pan on the burner and turn heat up to high. Add 2 Tbsp. vegetable oil plus the onion, garlic, and ginger. Stir-fry 1-2 minutes, or until onion begins to soften and the garlic is fragrant.
  3. Add stock plus lime leaves, chili sauce, vegetarian fish sauce or soy sauce, ground coriander, and most of the toasted coconut (reserve 1 to 1+1/2 Tbsp. for garnish). Stir everything together and bring to boil.
  4. Add sweet potato/yam, cauliflower, cumin seeds, and half the coconut milk. Stir and bring to a light boil, then reduce heat to medium-low and cover. Simmer 2-3 minutes.
  5. Add the mushrooms, eggplant (if using), and tofu, stirring to incorporate. Cover and simmer 2 minutes.
  6. Add bell pepper, snow peas, and tomatoes, and simmer 2-3 minutes, or until snow peas have softened but are still bright green. Tip: Don't worry if the curry seems too thick with vegetables - simply stir them in the best you can.
  7. Turn heat down to low and add remaining coconut milk, stirring to dissolve.
  8. Remove from heat and stir in the sugar and lime juice. Do a taste-test for salt and spice, adding more [veg.] fish sauce, soy sauce or salt. If too salty or sweet for your taste, add more lime juice. Add more chili if you prefer if spicier.
  9. To serve, scoop the curry onto individual plates or serving bowls. Top with fresh coriander and a sprinkling of the reserved toasted coconut. Accompany with plenty of Thai jasmine rice, or for an extra treat, with my Easy Thai Coconut Rice OR Brown Coconut Rice, and ENJOY!
User Reviews

Reviews for this section have been closed.

 3 out of 5
Tofu coconut curry, Member taichijudy

Little too watery - too much broth, not enough coconut milk. Cannot locate where in recipe the brown sugar and lime juice are to be added - this is a fatal mistake. Recipe needs work.

1 out of 7 people found this helpful.

See all 4 reviews

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