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When we first started eating tofu which believe it or not was many years after switching to a vegetarian diet this was a recipe became a go to. The exotic coconut flavour combined with a little heat from the sriracha makes a delicious sauce and the potato adds a hint of sweetness to this dish. It’s pretty quick and easy to make and from our experience will please the omnivores too.

Thai Coconut Curry
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Thai Coconut Curry

Course: DinnerCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • 2 Tbsp olive oil

  • 1/4 cup shredded, unsweetened coconut

  • 1 package of extra firm tofu, pressed and cut into 1 cm cubes

  • 1 3/4 cups of vegetable stock

  • 1 can of coconut milk or 1/2 a 141 g box

  • 1 medium red onion, diced

  • 4 cloves of garlic, minced

  • 2 Tbsp of fresh ginger, minced

  • 1 Tbsp of sriracha or other chili sauce

  • 3 Tbsp soya sauce

  • Juice of 1 lime

  • 1 medium sweet potato, diced

  • 1/2 small cauliflower cut into florets

  • 1 cup of mushrooms, sliced

  • 1 red bell pepper, diced

  • 1 cup of snow peas or bean sprouts

  • 1 large tomato, diced

  • 1/2 cup of cilantro, chopped

  • 1 cup of brown rice or quinoa

Directions

  • Bring 2 cups of water to a boil and add the cup of rice or quinoa. Reduce heat and simmer until done.
  • Heat a large frying pan or wok over medium heat.
  • Add the dry, shredded coconut to the pan and toast being careful not to burn it. Pour into a small bowl and set aside.
  • Add the oil, garlic, ginger and onion to the pan and cook until the onion softens.
  • Add the vegetable stock, chili sauce, toasted coconut and coconut if using the boxed variety and continue to stir.
  • Add the sweet potato and cauliflower and bring to a boil.
  • Reduce the heat to medium and add the mushrooms and tofu continue to simmeruntil the potato and cauliflower are tender.
  • Add the bell pepper, snow peas or sprouts and the tomato and simmer for a few more minutes.
  • Add the coconut milk now if using canned variety and cook until hot.
  • If you used boxed coconut make sure it has dissolved completely.
  • Serve over rice, topped with fresh cilantro.

Notes

  • Tofu contains a lot of water. To allow the tofu to absorb the sauce of any dish it is best to get rid of as much of the water as possible. To press the tofu you can buy a press, but I find it quite easy to gently squeeze the block between my hands over the sink. This gets rid of a lot of water. Likewise you can put a plate with a bit of weight on it on top of the block. This will also squeeze out a lot of the water.
  • You can add 2 Tbsp of brown sugar or maple syrup if you prefer an even sweeter dish.

Thai Coconut Curry
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