Coconut Veggie Curry

Tony's allergies have been bothering him all week, so he wanted something spicy to help clear his sinuses. He requested my coconut veggie curry. I've been making this for longer than I can remember; I hope you enjoy it.

  

Coconut Veggie Curry

1 cup brown rice, uncooked

1/2 pkg. (7 oz.) firm tofu, drained, pressed, cut into 1/2" cubes

2 potatoes, peeled and diced into 1/2" cubes

1 head broccoli, chopped

1 cup frozen peas

1 can coconut milk (light is fine)

2 Tbsp. red curry paste (adjust according to your heat preference)

2 Tbsp. soy sauce

2 Tbsp. brown sugar

2 Tbsp. fresh basil, thinly sliced (chiffonade)

Boil 2 1/2 cups water and add rice. Reduce to a simmar, cover and cook for 45 minutes (or, cook your rice according to package directions to make 4 servings.)

In a steamer basket, steam the potatoes and broccoli for 8 minutes or until easily pierced with a fork.

Meanwhile, dry-fry your tofu cubes in a large nonstick skillet, stirring occasionally. When golden brown on all sides, remove the tofu and set aside.

In the same skillet, combine coconut milk, red curry paste, soy sauce, and brown sugar. Smush the curry paste with a wooden spoon so it incorporates into the coconut milk and turns it a pinkish-red color. Keep at a low simmer and add the potatoes, broccoli, tofu, and frozen peas. Cook for 10 minutes, stirring often so that everything soaks up the lovely curry sauce. Right at the end, stir in the fresh basil. Serve over rice.

Have a great day -- we are off to the splash pad again!