This is a simple green curry coconut milk stir fry served on a bed of rice with cashews sprinkled on top. You could serve this to hard core vegans as there are no animal parts involved here. I love anything with cashews, and the green curry paste can be adjusted as you make it. You can use less green curry paste for wimps or more for the brave. The spice heat in this recipe should be somewhere on the Goldilocks scale between "this one is too hot" and "this one is too cold". How spicy something is, is always a very subjective thing.
A note about rice: red Thai rice is awesome. I generally use it for this recipe. Most Asian grocery stores carry it. Brown jasmine rice is another great choice. Try to avoid white rice; it's a simple carbohydrate that will shoot your blood sugar levels through the roof. People with diebetes or on weight watchers will be able to enjoy the non-white rice.
- Portion size 6 servings
- Credits : lockwood_gord
- 4 cups red Thai rice
- 4 cups brown jasmine rice
- 4 tablespoons oil
- 700 g extra firm tofu cut into 1/2 inch cubes
- 3 tablespoons Club House One-Step Thai seasoning
- 2 limes juiced
- 2 white onions coarsely chopped
- 1 red pepper coarsely chopped
- 2 cloves garlic sliced
- 2 carrots unpeeled and sliced
- 2 potatoes unpeeled and sliced
- 4 cups bok choy coarsely chopped
- 1 can bamboo shoot
- 2 cans good quality coconut milk
- 3 tablespoons medium hot green curry paste
- 500 g roasted cashews salted
MethodPut the rice on to cook. If you have a rice cooker, hit the button. If you are not using a rice cooker, follow the cooking directions for the rice you have chosen.
Heat your wok on medium high, then add your oil. Teflon woks are nice as the tofu does not stick to them. Add the tofu and stir the tofu cubes around. As the tofu begins to get lightly browned, add the Thai seasoning and lime juice. When lemon juice evaporates, scoop the tofu out of wok and place in bowl. The tofu should be lightly toasted and now infused with the spices. Tofu will pick up the flavour of the spices you cook it in as it has zero flavour of it's own. Park the tofu off to the side and add it to the stir fry just before serving; this way the tofu keeps its texture and taste and is not lost among the other ingredients.
Add the onion, red pepper, garlic, carrot and potato to the wok. Flip everything around in the wok for 10 minutes or so and then add the bok choy and bamboo shoots and cook for another 10 minutes. Add the coconut milk and green curry paste to wok and stir together.
Turn heat down to medium low and simmer uncovered for 20 minutes. The sauce should be about as thick as a gravy when you are done. (Sometimes a cheaper coconut milk will produce a sauce that is too thin. If this should happen, mix a tablespoon of corn starch with two tablespoons of cold water in a cup and mix with a fork. Stir this into wok to thicken the sauce.)
Add the tofu to the wok and stir it in. Scoop a cup and a half of rice onto a plate and spread it out. Laddle 2 cups of the stir fry on top of the rice and garnish with 3 tablespoons of cashews.
Serve with an Okanagan BC Ehrenfelser or Gewurztraminer wine.