Curry: Thai Red Vegetable
by Lishka DeVoss

Snow peas, green beans, peas, chunks of onion, carrots — basically throw a bunch of vegetables in the pot, simmer and serve with rice.

YIELD 4 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
1 pound extra-firm tofu (optional)
2 tbsp canola or grapeseed oil
2 tbsp store-bought or homemade Red Curry Paste

1 (14-ounce) can unsweetened coconut milk
2 tbsp soy sauce
2 scallions, chopped (optional)
3 cups cooked jasmine rice

BOWL:
6 ounces bite-size pieces of eggplant or cauliflower or broccoli
1 medium red or white potato, peeled and cut into 1-inch cubes
1 small red bell pepper, stemmed, halved, seeded and cut into 1-inch cubes
1/2 cup sliced bamboo shoots (drained if using canned) (optional)

PREPARATION

1. If using, drain tofu and place it on a cutting board or plate between clean kitchen towels. Press down firmly to get rid of the excess moisture. Pat dry then cut into 1-inch cubes.

2. In a Dutch oven or large saucepan, heat the oil on medium. Once oil appears to shimmer, add tofu cubes and stir-fry until they turn light brown along the sides, then transfer onto a plate.

3. To the same oil, carefully add the curry paste; stir and cook for about 30 seconds.

4. Add BOWL and stir. Shake coconut milk well, then pour over the vegetables and scrape the bottom of the pot, deglazing it.

5. Add tofu and soy sauce and bring to a boil. Cover and stir occasionally, until vegetables are fork-tender, 10 to 12 minutes. Then remove lid and continue to simmer to thicken the sauce a bit.

6. Serve sprinkled with chopped scallions alongside or on top of a bowl of jasmine rice.

Updated 2024-04-29

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