Thai Red Curry
I LOVE Thai curry. It’s my go-to entree at any Asian restaurant and my number one for takeout. The balance of the spicy and rich with the coconut milk cannot be beat.
What I really love about this dish is that you can tweak it to your preferences. Add more veggies or maybe use less. Make it spicy or mild. Use tofu or chickpeas instead of tempeh. I personally love jam-packing this with tons of veggies and even more spice. But that’s the beauty of it: make it how YOU like it.
Grab some of those (possibly homemade?!) potstickers from your freezer for an app and get ready for a delicious and rich Thai meal! Let me know how you personalize yours!
THAI RED CURRY
1 ¼ cups rice, rinsed (jasmine or brown)
2 tbsp coconut or olive oil
1 (8 oz.) package tempeh, chopped into small cubes
2 tbsp coconut oil
1 red onion, sliced
Pinch of salt, more to taste
2 tbsp finely grated fresh ginger (about a 2-inch nub of ginger)
4 cloves garlic, minced
1 bell pepper, sliced (I used yellow, but use your fave!)
2 tbsp coconut or olive oil
1 head cauliflower, cut into florets
3-5 tbsp Thai Red curry paste (I went for the 5 because I love my curry spicy and with a rich red color)
1 can (14 oz) regular coconut milk
½ cup water
4 cups fresh spinach
1 tbsp tamari or soy sauce
2 tsp rice vinegar or fresh lime juice
Optional garnishes: Fresh cilantro, chopped roasted/salted peanuts, avocado, Sriracha
- Preheat the oven to 350 degrees F.
Remove the pot from the heat and season with tamari/soy sauce, rice vinegar and lime juice. Add salt, to taste, if needed. If the curry needs a more punch, add a little more tamari, rice vinegar or lime. Divide rice and curry into bowls and garnish with chopped cilantro, peanuts and avocado, if you’d like. If you love extra spicy curries (like me!), serve with with sriracha as well.
- Add 2 ½ cups water and rinsed rice to a pot and bring to a boil. Once boiling, lower the heat to a simmer and continue for around 30 minutes, or until the water is completely absorbed. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- Toss the cauliflower florets with oil on a sheet pan. Roast for 20 minutes, tossing midway.
- Heat oil in a large skillet with deep sides over medium-high heat. Once hot, add the cubed tempeh. As it cooks, you can season with a few sprinkles of your favorite warm/hot seasonings. I used cumin, turmeric and a little salt. This also helps give the tempeh great color. Let the tempeh cook for about 8 minutes, tossing often, until it gets nice and crispy. Remove the tempeh from the pan and set aside.
- Add more oil to the same skillet and heat over medium. Once the oil is hot, add the onion with a sprinkle of salt and cook until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell pepper and cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water and spinach, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers have softened and spinach has wilted, about 5 to 10 minutes, stirring occasionally.
- Add the roasted cauliflower and tempeh to the curry and mix well to heat through.
Recipe adapted from Cookie and Kate.