Thai Green Curry
2 cups brown rice
2 potatoes, peeled and chopped
oil, as needed
1 pound firm tofu, cubed
1 small yellow onion, sliced
1 carrot, sliced
1/2-1 serrano pepper, sliced
2 (14 ounce) cans coconut milk
3 tablespoons green curry paste
1/4 cup brown sugar
2 tablespoons soy sauce
lime juice, to taste
1 head broccoli, chopped
1 red bell pepper, chopped
3/4 cup frozen peas
fresh basil, to taste
1. Cook the rice according to package directions. Put potatoes in the microwave on high for 4 minutes, mix and repeat 3 times or until tender. Heat up a bit of oil in a large soup pot. Brown tofu on all sides.
2. Add onion, carrots, and pepper. Add coconut milk, green curry paste, brown sugar and soy sauce. Taste and adjust if desired. Add lime juice.
3. Stir in cooked potatoes and browned tofu. Simmer until carrots and onion are done to your liking. Add broccoli, bell pepper, and peas and heat though, about 7 minutes. Add basil. Serve over rice.
Source of recipe: Modified and veganized from http://www.onthaitime.com/panang-curry-recipe
SO HOW'D IT GO?
I would like to say it was great, but it was actually really bland, aside from being too sweet. I'm going to try again with a different curry paste, and less sugar.
I liked this recipe a lot. I made it exactly as is, and served it over rice. My partner (who is not vegan) loved it as well, and it heated up wonderfully the next day! :)
-Adam
This was quite yummy. I improvised a little. I used a whole serrano pepper but it wasn't too spicy so I added a bit of sriracha. And I used a bag of mixed frozen veggies. I also cut back a tad on the brown sugar. Very tasty!
This was delicious. A little sweet. Next time, I'll try omitting the sugar and doubling the serrano pepper. Great recipe. Very filling. I did not even have rice with it. I ate it as a soup.