Thai Red Curry
Yield: 4 servings
3 cans coconut milk
3 Tbsp red curry paste (or Massaman)
1 package extra firm tofu
15 fresh Thai basil leaves
1/2 cup bamboo shoots
1-2 carrots (sliced 1/4 inch thick)
1 red bell pepper
1/2 head of cauliflower
1/2 eggplant (optional)
2 Tbsp agave
1/2 tsp Celtic Grey sea salt
1. Start by cutting tofu into squares and fry it in an iron skillet with some olive oil on med-high heat. Sprinkle granulated garlic and some salt on top of them. Then flip them when they get golden/dark brown.
2. Meanwhile, chop all the veggies. I will usually throw everything into a bowl after I chop it.
3. When the tofu is done, in a wok or large skillet, turn on the heat to med-high. Let the pan get a little hot. Put one can of coconut milk in it with curry paste. Saute that in the coconut milk for about 8 minutes or so. Halfway through, add the fried tofu. (The point is to bring out the flavors in the paste, so let it simmer until the oil starts to come out.)
4. Then, add the other 2 cans coconut milk, stir well. add veggies, around 15 Thai basil leaves, bamboo shoots. Let it come to a boil, and simmer on med-low for about 10-15 minutes, until the veggies start to cook. At this point, I just let it cook on low and check on it every so often to see if its done.
5. Add salt and agave, this brings the flavors to life.
6. Serve over a bed of Jasmine or Brown rice!
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