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Coconut Curry Crunch: back by popular demand

November 1, 2010

Perhaps it wasn’t fair to tempt you with my Thai coconut stir-fry in my first post and not produce the recipe. Well, some of you have expressed some discontentment with its nondisclosure and this post is principally to rectify that. But first, I’m going to complain for a self-restricted maximum of 100 words as to why working full-time is not fun.

When you are coming from a primarily academic background, you forget that there is a world out there that functions on somebody else’s schedule. Whoever thought up 9-to-5 (I’m assuming it was Dolly Parton) could not have been entirely “for the people”, although I suspect it was the only way for the business world to truly function and grow. I, however, miss the freedom afforded to academics to work more or less on their own hours. If the work doesn’t get done, well you don’t advance career-wise, but at least you get to take breaks on your own schedule.

And now for the pièce de résistance (because clearly, that short soliloquy was just an appetite “whetter” (if you will).

Coconut Curry Crunch by joe vegan

Ingredients

  • firm tofu, frozen, thawed, squeezed (get rid of the H2O!), cubed
  • onions (1 med. should do) and/or garlic (2-3 cloves)
  • broccoli, in florets
  • cauliflower (a coloured variety is nice), in florets
  • potatoes (again, coloured is nice), with their healthy skins, 1/2″ cubes
  • 5-6 white mushrooms, sliced
  • spice/chili (pick your poison), to taste
  • green curry paste (to taste)
  • 4-5 dried lime (Kefir) leaves (necessary)
  • fresh cilantro (optional)
  • handful or so roasted cashews (unsalted is my pref), whole or crushed (can use peanuts)
  • 2 cans coconut milk
  • water (to thin out sauce if desired)
  • soya sauce/tamari (if desired)
  • extra optional veggie additions: red pepper, basil, bamboo shoots, bok choy, peas, carrots, green beans, other veggies that you love

Directions

  1. Pour half can of coconut milk in pan and bring to gentle boil over med heat. Stir occasionally (3 min.)
  2. Add curry paste. (I find I never add enough, so don’t be stingy.) Cook for 3 more min.
  3. Add onion, garlic (5 min. more), chili
  4. Add the remaining coconut milk, tofu, potatoes, lime leaves, mushrooms, and veggies (except red peppers and other quick-cooking veggies. That’ll come later.). Combine and bring to a good boil.
  5. Reduce heat to gentle boil for 15 mins. Stir occasionally.
  6. Add red peppers if using (and other quick-cooking veg). 5 more mins. cooking.
  7. Add basil if using. 1 min. Salt and (white) pepper to taste.
  8. Serve over cooked rice and sprinkle on cilantro and cashews.

2-4 servings.

Coconut Curry

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2 Comments leave one →
  1. Pam Mayhew permalink
    November 27, 2010 9:27 am

    Happy to have found your blog, and the Coconut Curry Crunch sounds amazing – just one question – where does one purchase lime leaves??????

    • November 27, 2010 11:22 am

      These can generally be purchased at any Asian food market or grocery store (e.g., in Chinatown). I purchased mine in Little India in Toronto. Indian food or spice/herb stores generally stock lime leaves. You buy them dried in plastic packages. They are used extensively in Thai food and make all the difference to coconut curries! Not sure yet where to get them in Ottawa, but if I find a great source, I’ll let you know!

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