For years, I thought the kitchens of my favorite Thai establishments weren’t occupied by cooks, but rather by magic wizards who used spells to make incredibly delicious food. Turns out that I was half right; they aren’t wizards, but the cooks do use magic to make their food. Today, without having to attend Hogwarts or some other lesser school of wizardry, I am going to help you bring some of that authentic Thai magic into your own kitchen.
I usually write up recipes that are quick and simple for those of us with busy lifestyles. Sometimes, regardless of how busy you are, you need to take a little bit of time to treat yourself to something delicious that takes a bit longer to make. This recipe is simple, but takes about 40 minutes to prepare. The time is well worth it, and since it refrigerates well, not only will you have an incredible dinner, you’ll have enough leftovers for lunch the following day.
Coconut Curry Tofu
Makes two full servings or four side dishes
Ingredients
1 can of unsweetened coconut milk (14 oz)
1 lb firm tofu pressed and cut into ¾ inch cubes
3 tbsp curry powder
1 large carrot, chopped
1 zucchini, diced
1 medium onion, diced
1 eggplant with skin removed, diced
1 cup uncooked jasmine rice
1 tbsp vegetable oil (or other mild oil)
1 1/2 cups water
1 lime
2 tablespoons parsley
Salt and pepper to taste
Directions
First, you’ll want to combine your can of coconut milk, and curry powder in a large saucepan. Add salt and pepper to taste and warm the mixture over a low heat. Start working on your vegetables.
Next, heat the oil in a large frying pan over medium high heat. Once the oil is sufficiently hot, add the chopped carrot and onion and sauté for about two minutes until the onions start to look a bit translucent. Add the zucchini, eggplant, and tofu to the pan, sauté for another three minutes or so. The veggies should be cooked well but still a little crunchy. Mix in your coconut curry mixture and stir to make sure the veggies and tofu are well coated. Cover the pan and simmer until vegetables are tender.
Now you’re ready to prepare the jasmine rice. Place the water and rice in a medium pot and stir occasionally while bringing the mixture to a boil.
Cover the pot and lower the temperature to allow the rice to simmer for about 15 minutes or until all the water is absorbed. Remove the rice from the stove and add parsley, juice from one lime, and a little bit of salt to taste. Mix well to ensure that the lime juice and other ingredients are evenly distributed.
You’re almost ready to enjoy your creation! I like to serve this on a large plate and let my guests serve themselves, but you can certainly serve it any way you see fit. I like to make a bed of the rice, then pour the curried tofu and veggies down the center. It’s a visually beautiful meal, though it won’t stay that way for long; your guests will have a hard time containing themselves before tearing into the dish and making it magically disappear.
This article appears in Jul 18-24, 2013.