Kevica's Tofu Coconut Curry

By jess1ca

Ingredients

• Fresh or canned coconut cream, about 1 cup
• 1/4 cup cocunut water
• 1/2 cup vegetable stock
• 4 teaspoons soy sauce
• 4 teaspoons brown sugar
• 6 tablespoons Thai red curry paste
• 1 lg garlic clove
• 2/3 cup diced (1/2 inch) red or green bell pepper
• 1 small peeled sweet potato, cut into 1/2" cubes
• 2 lg leafs kale, chopped
• 1/2 eggplant cut into 1/2" cubes
• 1 lime
• 8 large basil leaves, cut into thin chiffonade
• 2 Tbsp toasted coconut

Preparation

Step 1

1. 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, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
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 garlic, pepper, sweet potato, kale and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut water and 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 the juice of 1 lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
4. Pan fry 1 block of pressed extra firm tofu in coconut oil or oil of choice. add to curry.
5.To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade and toasted coconut If desired, serve over jasmine rice.