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Made this for a meat-eating friend tonight and she loved it!

1 block firm tofu
1 tomato
2 red bell peppers
1 tbsp coriander
1 tsp tumeric
1 tsp cinnamon
1 tsp cumin
1 tsp chili powder
1 tsp soy sauce
1 tsp nutmeg
1 tsp ground cloves (I couldn't find ground cloves, only full cloves so chopped them finely
1 tsp ginger powder
2 cans coconut milk ( I used light coconut milk and added corn flour for thickness)
1 large onion
1 clove garlic

Chop the onion finely, and fry until translucent. Add the garlic, ginger/ginger powder and soy sauce and cook for a further 2 minutes.

Add the red pepper, tomato, tofu and half of the spices and continue for 2 minutes.

Add the coconut milk and simmer for about 40 minutes, adding the rest of the spices throughout the 40 minutes. The sauce should gradually reduce and become relatively thick.

Serve with rice of your choice (I use white rice, as I seemingly CAN NOT cook wholemeal
)
 

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oh. must try. i love thai curry T^T

ummm but when do you add the rest of the spices? i see
Quote:
Add the red pepper, tomato, tofu and half of the spices and continue for 2 minutes.
but i don't see any reference to the other half?
 

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thanks
might try it this weekend
 

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I want to try to make this, too. I wonder if...I could convert it to work in a crock pot.
 

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I read this recipe yesterday, thought it sounded good, then I had a dream about making it last night. I kid you not! I think that means I have some cooking to do this weekend, thanks for sharing
 

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I made this for dinner tonight. Delicious!! Even the omnis loved it.
 

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What size cans of coconut milk did you use? My mom couldn't find canned and got powder, is 2 cups enough?
 

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Canned coconut milk is ususally 15 oz or so, and found in the Asian department of the larger grocery stores.
 

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Ah we're metric here.. I had no problems finding the canned stuff but she couldn't find it and the staff didn't seem to know. The powder worked out well actually. We found the dish was lacking heat though next time we'll add some chilis or something maybe
 

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oh yeah i forgot to mention we added broccoli to ours. i love broccoli in curry. BUT i recommend not putting it in til about halfway through simmering time. we put it in too soon and it was overcooked.

i made curry a couple night ago from a jar and we used frozen broccoli instead of fresh and didn't have that problem, so maybe frozen is the way to go
 
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