|Thai Red Curry with Coconut Tofu|
Here's last night's vegan, gluten free 30-minute meal.
I started with preparing Coconut Tofu and cooked the rice at the same time. Then moved on to chopping up the veggies and sauteing in a pan and then adding the coconut milk and spices. Then heated the oil in the fryer and fried up the Coconut Tofu. By that time, all elements of the meal where piping hot and ready to be plated.
Go ahead and start cooking your rice, in the amount you need, according to package directions.
1 Tbsp. flaxseed, ground mixed with 3 Tbsp. water
1/2 c. rice flour
2/3 c. grape juice (you can use beer too)
1 block of Twin Oaks Tofu, cut into 1/2 inch thich triangles
1 bowl filled with 1/4 c. rice flour
1 bowl filled with 2 c. coconut flakes
In a large bowl, whisk together the ground flaxseed and water. Let stand for 2 - 3 minutes to thicken. Add rice flour and grape juice and whisk until smooth.
Continue with all of the tofu. Place cookie sheet in fridge until fry time.
Heat the oil in your fryer or pan to 360 degrees. Fry for 2-3 minutes or until golden. Remove from oil and place on a plate with paper towels to cool.
For a dip I used equal parts teriyaki sauce and Graves Mountain hot pepper jelly. Mixed them together and put into a small dipping bowl. But you can always use orange marmalade mixed with mustard and horseradish, Thai peanut sauce or whatever combination of flavors you like.
Thai Red Curry
1 Tbsp. coconut oil
3 cloves garlic, minced
2 Tbsp. chopped ginger root
1/2 c. yellow onion, sliced thick
1/2 c. bell pepper, sliced thick
1/2 c. thick sliced portabella mushrooms
1/2 c. eggplant, sliced and quartered
1/2 c. broccoli florets
1/2 c. carrots, cut into small slivers
1 can (14 oz.) coconut milk
1 Tbsp. prepared Thai Red Curry
1/2 tsp. Bang! Bang! Bangarang!
2 Tbsp. Shebang! spiced sugar blend
Fresh basil and cilantro, chopped
In a large skillet, heat the oil to medium heat. Saute garlic and ginger. Add onions and peppers. Add eggplant and shrooms. Saute for about 5 minutes more.
In a large bowl to the side, whisk together the coconut milk, red curry, and Bang! spices. Pour milk into pan. Add broccoli and carrots. Bring to a low boil and then set to simmer for 10 minutes. Right before you serve toss in the fresh herbs and stir.
Serve hot over rice.
So, I made this feast last night and it was SO filling. Chris couldn't believe that he was completely satisfied and stayed satiated for the whole evening! I was very happy too because I love Thai food and any excuse to use coconut milk in any dish. It had a whole lot of flavor and the kids even loved it. But, they didn't like the coconut tofu, but in all fairness, I didn't ask them to try it, like I usually do. I was so hungry from working outside that I was just so happy they enjoyed the rest.
I hope you do too.