12 February 2012

Thai Coconut Peanut Curry with Tofu and Basil Chiffonade

My wonderful friend Miranda just got back from a long trip to Thailand. She brought me back some beautiful looking Saffron and Tom Yam soup ingredients which I am so excited to try! She was our inspiration for this meal! It's as authentic as possible, considering the lack of fish sauce and other animal based ingredients in my kitchen! Here's to you Miranda!!  Welcome back! :)

The Coconut Broth
1 can full fat coconut milk (I use Thai Kitchen organic)
1/2 can full of water
2-3 Tbsp peanut butter (smooth or crunchy)
2 Tbsp soy sauce (or more depending on taste)
3 medium dried chili peppers, or used chili flakes
7 medium fresh Kefir lime leaves (pictured above), chiffonade style
Dried galangal, or minded fresh ginger
1 large garlic cloves, pressed
2 tsp brown sugar (optional)
1 loose cup fresh Thai basil, chiffonade style 
1 lime, juiced
Drop of toasted sesame oil

To make the broth, in a large saucepan, add all of the ingredients except for the fresh basil and lime juice.
Bring broth to a boil and simmer.
Add the fresh basil, lime juice and sesame oil.
Taste and adjust seasoning to your liking. You might need more soy sauce, peanut butter, etc.
Cover and keep warm while you prepare the veggies and tofu.

The Veggies
Stir fry the following vegetables over high flame in hot peanut, sesame or coconut oil until tender. When done cooking, the veggies should still be bright in color and beautiful!
The veggies :  sliced sweet onion, grated ginger, pressed garlic, thinly sliced carrots, diced red bell pepper, diced zucchini, shredded spinach, sliced rapini and sliced green onion.
Add some ground cumin, spanish paprika, ground coriander and a little soy sauce to the wok right before the the veg are done cooking.
If the vegetables begin to stick to the wok at any point during the stir frying, turn down the flame, pour in a little water and continue to stir fry.
Transfer veg to a large bowl and set aside.

The Tofu and Coconut
Wipe the wok clean with a piece of paper towel.
Over medium heat, toast 1/4 - 1/3 cup of shredded coconut until golden brown.
Add to the coconut broth.
Press as much water out of 1 block of tofu as you can using a clean dish cloth.
Cut the tofu into bite-sized cubes  and sprinkle with salt and pepper.
Using the veggie wok, fry the tofu in hot peanut oil or sesame oil until crispy and evenly browned on all sides.
While still warm, drop the tofu into the warm broth.
Add the veggies stir well.
Serve over sweet brown rice and with the following garnishes  :

Limes wedges, crushed dried roasted peanuts, green onion slivers and toasted coconut shreds.
Sriracha sauce.

Try some fresh cilantro instead of basil
Roasted cauliflower and sweet potato are a great combo!


  1. This looks delicious, can't wait to try it!

  2. Looks so yummy. I'm so impressed with this blog. Keep up the wonderful recipes.


  3. Yumm this makes me soo hungry. I miss your cooking :(