DESCRIPTION
This creamy Thai curry is on regular rotation in our home. It's loaded with veggies, tofu, and potatoes, making it hearty and filling.
½ Tbsp (7 mL) vegetable oil
3 medium shallots, minced
2 cloves garlic, crushed
2 medium potatoes, cut into 1 cm cubes
3 Tbsp (45 mL) Thai red curry paste
1¼ cups (300 mL) water
1 cup (200 g) uncooked basmati rice
12 oz (350 g) pre-seasoned tofu strips†
2 red bell peppers, chopped
1 small broccoli, cut into bite-sized pieces
1⅔ cups (399 mL) canned full-fat coconut milk
1 Tbsp (15 mL) sodium-reduced soy sauce, plus more to taste
1 tsp (5 mL) sambal oelek, plus more to taste
3 Tbsp (26 g) roasted unsalted cashews, chopped
1. In a large pot on high heat, add the oil and sauté the shallots for about 5 minutes, or until lightly golden. Add splashes of water as needed to de-glaze the pan.
2. Add the garlic and cook for another 2 minutes.
3. Add the potatoes and curry paste, and cook for 1 - 2 minutes.
4. Then add the water to the pot. Bring to a boil, then reduce to a simmer, and cover with a lid. Simmer for 15 minutes.
5. Meanwhile, cook the rice according to package directions.
6. Add the remaining ingredients to the pot and cook for about 6 - 8 minutes, or until the veggies are cooked to desired tenderness.
7. Serve with the rice, and top with cashews for crunch. Enjoy!
Notes
† Pre-seasoned tofu strips can often be found alongside regular tofu at your local grocery store, and can come in a variety of flavours.
Storage
Store the curry in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
"We burnt it So, you dont have to"