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Tofu and Vegetable Curry with Coconut Milk
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, cubed
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 red bell pepper, sliced
- 1 cup of broccoli florets
- 1 carrot, sliced
- 1 can of coconut milk
- 2 tablespoons of red curry paste
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 cup of vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the chopped onion, minced garlic, and grated ginger until fragrant.
- Add the sliced red bell pepper, broccoli florets, and sliced carrot to the skillet. Cook for 5 minutes, stirring occasionally.
- Stir in the red curry paste and cook for another 2 minutes.
- Pour in the coconut milk, soy sauce, brown sugar, and vegetable broth. Bring the mixture to a simmer.
- Add the cooked tofu back to the skillet and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded together.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
- Serve the tofu and vegetable curry with steamed rice or naan bread. Enjoy!
Tofu and Vegetable Curry with coconut milk is a delightful fusion of flavors and textures. This dish has its roots in Southeast Asian cuisine, particularly in Thailand and Indonesia, where coconut milk is a staple ingredient. The creamy coconut milk adds a rich and luscious depth to the curry, elevating the dish to a whole new level of deliciousness. Renowned chefs like David Thompson and Sri Owen have popularized this dish in their respective restaurants, infusing it with their unique culinary expertise. The aromatic blend of spices, including lemongrass, ginger, and turmeric, creates a tantalizing aroma that fills the air as the curry simmers to perfection. The best versions of this dish can be found in authentic Thai and Indonesian restaurants, where chefs skillfully balance the heat of the chilies with the sweetness of the coconut milk. The key to getting this dish right lies in the quality of the coconut milk and the precise combination of spices. Fresh, firm tofu and a colorful assortment of vegetables, such as bell peppers, eggplant, and bamboo shoots, add layers of flavor and nutrition to the curry. For a unique twist, some chefs incorporate homemade curry pastes or infuse the coconut milk with kaffir lime leaves for a citrusy zing. Whether enjoyed with fragrant jasmine rice or fluffy naan bread, Tofu and Vegetable Curry with coconut milk is a culinary masterpiece that continues to captivate food enthusiasts around the world.
40 min
4
320 calories
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