Thai Curry

Okay, so, this stuff went so fast that there were no pictures whatsoever. That, and the big camera’s in the shop, and I just didn’t think to record anything about it until we’d scarfed it down.

Thai Curry:

• 2 blocks firm tofu (not silken), cut into 3/4″ cubes
• 1 yellow onion, roughly diced
• 2 Tbsp olive oil
• 2 large carrots, cut into chunks (you know the way Yan, of Yan Can Cook does it? That way.)
• 2 Tbsp Red, Thai curry paste
• 2 Tbsp sugar
• 1 Tbsp garlic paste
• 1 Tbsp lemon grass paste
• Juice of 1 lime (preferably the wee Key lime)
• 1/4 tsp cayenne pepper (not optional)
• 100g Coconut Cream (it’s just coconut milk, solidified, so you could substitute a can of coconut milk, but decrease the water if you do)
• 4 tomatoes, deseeded and cubed
• 20 or so basil leaves
• 1 Tbsp cornstarch / cornflour, dissolved in 2 Tbsp cold water
• About 1 liter of water
• 1 cup rice
• 1.25 cups water, to cook the rice

1. Wash all the gunk off of your rice, and start it going on low heat, lid on, in a separate pan. It should be done by the time the main dish is done.
2. In a very large pan, sauté tofu in olive oil until it’s got a few sides which are nicely crispy.
3. Toss in your onions and sauté a bit more.
4. Add your water to the pan (back away from the steam) and toss in all of your other ingredients except for the tomatoes, basil, and cornstarch.
5. Scrape the bottom, to make sure everything’s come unstuck, and to dissolve all of your seasonings.
6. When things have reduced a bit (call it 5 minutes), add in your cornstarch, reduce the heat to very low, and cover the pot.
7. When your rice is done (take off the lid, tip it sideways, and no water is left), turn off the heat on everything.
8. Throw in your tomatoes and basil, and serve immediately.

Makes 4 servings if you’re fans of rice, makes about 3 if you want to cut down on the carbohydrates by limiting the rice and going for more tofu.

This stuff is the stuff of happy food dances and good health. We’ll ignore that the coconut is just a ball of saturated fat, and think happy thoughts about all of the other good things in here. Feel free to toss in some broccoli, if you’re of a mind to, as well.

-D