Hi friends, how are you doing?
Hope you had a great week! I’ve been slacking in the meal planning department lately, because I rather enjoyed our summer weather, so I really don’t have any meal plans for the week to share with you.
I can share with you that I had a fabulous sandwich that ended up in the garburator, because my appetite completely disappeared after listening to some misplaced sarcastic remarks over and over again. Why do men never know when it’s time to stop their (annoying) sarcasm, that eventually turns into verbal attacks? So, yeah, sorry, but there’s no picture of my brunch. Actually there is, but I don’t feel like posting something that reminds me of my spoiled appetite…That’s the end of this story!
But I do have a recipe that I mentioned quickly in a previous post, which I just have to share with you. I’ve had a serious craving for curry a few weeks ago, so I had to have some spice!
Also, this recipe marks the official return of tofu.
I usually like to avoid soy products (GMOs!), including soy milk and tofu, but I didn’t feel like eating meat so decided to use tofu as my source of protein for this meal. Slightly marinated, breaded and baked on a greased baking sheet = bake-fried tofu made a great topping for this super easy Thai Red Curry!
- 1/2 can red curry paste (the one I used was the size of a tuna can, if that makes sense and I used the whole can – needless to say, my tongue was on fire! )
- 1 Tsp. vegetable oil (I used canola oil)
- 1 can coconut milk
- protein of choice (I used bake-fried tofu as a topping, but chicken or prawns* would be fantastic as well)
- sliced vegetables of choice (e.g. bell peppers, mushrooms, zucchini, eggplant, onions if you like them, sugar snap peas, carrot slices…)
- sprouts, green onions, cilantro
- Heat oil in a large frying pan (I guess a wok would be best). Add curry paste (I used the whole can. but if you’re not a fan of super hot and spicy, I’d suggest half)
- Add coconut milk and bring to a boil.
- Add your chopped veggies. Simmer until desired consistency is reached (mine simmered for about 20 minutes). Longer for softer veggies/thicker sauce.
- Serve in a large bowl and top with sprouts, green onions and cilantro. Serve over rice or rice noodles.
(Note: many store-bought Thai curry pastes have recipes printed on their label, but I adjusted the recipe to omit the meat – it can be added after the coconut milk and cooked until done).
If you love spice and if you like Thai food, you have to make this right now!
And if you have to swallow some sarcastic, stinging remarks, burn it with some extra spice!
Here’s to a great weekend!