I like cooking based on the weather. Last night the air cooled and the rain came. This rich curry is perfect for a rainy evening. I love how the scent of exotic spices fills the home with the anticipation of delicious food. Join me in the Kitchen for the recipe.
- 1 Block of Tofu extra firm or firm
- 2 tablespoon of soy sauce
- ½ teaspoon powdered cinnamon
- ½ teaspoon of powdered turmeric
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon brown sugar
Thai Peanut Curry
- 2 garlic cloves finely chopped
- 1/2 an onion finely chopped
- 1 thumb-piece of ginger finely chopped
- 1 small carrot chopped into small sticks
- 500 ml vegetable stock
- 1/3 cup of peanut butter
- 1 teaspoon of brown sugar
- 1 tablespoon soy sauce
- 1 -2 teaspoons Curry powder
- 400 ml coconut milk (1 can)
- Chopped vegetables of your choice – I used Broccoli, thinly sliced Red Pepper (1/2), 1 bag of Bean Sprouts
- Chopped Cilantro
- Thai basil (optional) I have it in my garden so I used it
- 2 red chillies (optional) I don’t like spicy food but if you do, go crazy!
- Marinate the Tofu about 30 minutes before you start cooking. I like to wrap the tofu in thick paper towel for a few minutes to absorb the water.
- Cut the tofu block into cubes and prepare the marinade. Use a bowl large enough to hold the Tofu and add the soy sauce, cinnamon, turmeric, cumin and sugar and whisk to combine.
- Add the tofu and let marinade for about 15 minutes before flipping it over so that both sides gets coated. Let sit another 15 minutes.
- You’ll need a large deep pan + a medium sized soup pot ready.
- Heat some oil in the large deep pan and add the garlic, onion, ginger and carrots. Stir fry for a couple of minutes until the onion has softened and all the ingredients are cooked and transfer to a bowl.
- In the Pot, add the vegetable stock, peanut butter, sugar and soy sauce. Blend all the ingredients using a hand blender until you have a smooth sauce.
- Using the pan again add some more oil if needed, heat the oil and add the tofu and pan-fry for a few minutes on each side.
- Now add the chopped vegetables (red pepper, broccoli and sprouts) and stir fry for a few more minutes.
- Pour the peanut sauce into the pan with the veggies, add the carrots, onions, garlic and ginger you cooked at the beginning. Add the tofu followed by the coconut milk.
- Stir in the Curry Powder ( 1- 2 teaspoons or more if you prefer). Top with chopped cilantro and cover.
- Lower the heat to Low and let simmer for about 15 minutes. Adjust with salt to taste and your curry will be ready to enjoy.
- Serve with steamed rice and garnish with cilantro, thai basil and some fresh sprouts
My husband got home from golf just as I was finishing up and walked through the door and said “holy! it smells good in here”. I’m sure you’ll love this one too.