Thai Curry

Keep Calm and (Thai) Curry On!  This Thai curry is healthy and loaded with flavor.  This is the ultimate comfort food and surprisingly easy to make!
Feel free to share questions or comments below.  We love to see renditions – try this recipe and tag @CleanCulinaryCanvas on social media!
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 people
Menu Entré
Diet Gluten-Free, No Refined Sugars & Grains, Vegan, Vegetarian

Ingredients
  

5 Cups Vegetables of Choice (recommended options below)

  • 1 cup bell peppers, cubed
  • 1 cup broccoli, chopped into small florets
  • 1 cup eggplant, cubed
  • 1 cup baby corn, chopped into short spears
  • ½ cup spinach, chopped
  • ¼ cup mushrooms, sliced
  • ¼ cup edamame, shelled

All Other Ingredients

  • 7 oz tofu, cubed (1/2 a standard block of tofu)
  • 1 can Lite Coconut Milk (Unsweetened)
  • 4 oz. Red or Green Thai Curry Paste (Equivalent to 8 Tbsp | Thai Kitchen Red or Green curry paste is a recommended option.)
  • 2 Tbsp toasted sesame oil
  • 1 Tbsp fresh ginger, grated
  • 1-2 shishito peppers, chopped (per desired spice level)
  • ½ cup white onion, diced (~½ onion)
  • 2 tsp lemongrass paste
  • 10 Thai basil leaves
  • 1 tsp salt
  • 2 cups cooked white or brown jasmine rice
  • Cilantro, peanuts, and lime wedges to garnish (optional)

Instructions
 

  • Drain and cube tofu.  (Highly recommend using the Yarkor Tofu Press for this. (Check out “Priyanka’s Favorite Things” for review and product details.)
  • Heat 1 Tbsp. toasted sesame oil in wok on medium heat.  Add tofu and cook for 5 – 7 minutes or until golden brown.  Set aside.
  • Heat 1 Tbsp. toasted sesame oil in wok on medium heat.  Add ginger and shishito peppers.  Let the oil heat up for about a minute and until it begins to give off an aroma.
  • Add onions.  Sauté for 2 – 3 minutes until translucent.
  • Add bell peppers and baby corn.  Cook for 3 – 4 minutes.  Add broccoli.  Cook for an additional 3 – 4 minutes or until vegetable are slightly tender.  Add tofu, eggplant, spinach, mushrooms, and edamame. 
  • In a saucepan, combine coconut milk and curry paste over medium heat.  Stir very well and then pour over veggies in wok.  Add lemongrass, Thai basil, and salt.  Cover and simmer over low heat for 20 minutes.
  • Garnish with cilantro, peanuts, and lime wedges (optional). Serve with rice.
Keyword gluten-free, No Refined Sugars & Grains, vegan, vegetarian