Thursday, March 24, 2011
Coconut curry tofu
Friday was left over night, I will admit I thought seriously about dialing for a pizza but I refrained. There's only so much GF pizza I can stand! Plus whenever we order it's double the cost because they want meat and I want veg! Meat and I are taking an extended break, it's not me...it's, well, it. It just doesn't sit well in my body. Instead of picking up the phone I picked up a pan. I had a lot of veggies that needed to get eaten, one of my resolutions being to not waste food, I had three different kinds of left over already cooked rice, plus I already had a can of coconut milk in the fridge, I'd needed the cream for my Irish Soda Bread so I figured, some sort of curry would be in order.
Into the pan goes the coconut milk with 2 tablespoons brown sugar and 1 tablespoon Thai Kitchen Red Curry Paste along with 1 cup of water.
Bring that to a boil and reduce the heat, add the veggies, this works with whatever you have on hand, that's the beauty of it. I added the last of my carrots, a head of cauliflower and asparagus. Simmer until the veggies are soft. Here's where mine got complicated by an extra step. Into one sauce pan went 1/2 the liquid and veggies. Into that pan I added left over cooked chicken, and into the remainder of the sauce and veggies I added cubed tofu, simmer until warmed through. (You might be able to skip that step if you have a unified household instead of a carni/vegi split like me!) Warm up your cooked rice (or cook fresh if you have to but then it's not as quick and easy!) and top the rice with a generous portion of the curry.