Thai Tofu Vegetable Curry
- One 13.5-ounce can coconut milk (do not shake can)
- 1/2 cup vegetable stock
- 4 teaspoons soy sauce
- 6 tablespoons (or to taste) Thai green curry paste, like Thai Taste and Thai Kitchen, none of which have shrimp or fish paste
- 1 package firm or extra firm tofu, cut into 1/2" cubes
- 1/2 cup diced (1/2 inch) onion
- 2/3 cup diced (1/2 inch) red bell pepper
- 2/3 cup diced (1/2 inch) zucchini or other summer squash
- 2/3 cup diced (1/2 inch) peeled sweet potato
- 2/3 cup sliced bamboo shoots, rinsed and drained
- 1 cup green beans, trimmed and cut into 1 1/2 inch lengths
- 2/3 cup diced (1/2 inch) Asian eggplant
- 1 lime
- 1/4 cup thai basil leaves
Preparation time 30mins
Cooking time 50mins
Adapted from dinersjournal.blogs.nytimes.com
* 1. Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock and soy sauce.
* 2. Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add tofu, onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
* 3. Add the soy sauce mixture and a generous squeeze of fresh lime juice and salt to taste. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick. Add the basil leaves. Serve over jasmine rice.