I know what you’re thinking: does this girl eat anything other than coconut and peanut butter?
Nope! Not lately. It’s getting a little ridiculous.
This has been a pretty hectic week with a trial and various other school things. I’ve been a grumpy, sleep-deprived mess for the past few days. I should probably be fueling up with salads and other healthy, nourishing things. Instead, my instinct when I come home starving is to eat pancakes or… worse, boxed mac and cheese. Annie’s makes a rennet-free version that hits the spot, and lately its become somewhat of an addiction. Sorry Mom.
Anyway, I made this coconut curry last week and it lasted me a good 4-5 days. The sauce? Mmmm. Good enough to drink. The stars of the show:
Pretty simple, right? In a pot, warm the coconut milk (I recommend full fat) and about 1/4 to 1/2 of a jar of red curry paste, depending on how much spice you can handle. Whisk in peanut butter, apple cider vinegar, water, salt, and a little sugar and let it simmer.
Seriously, try to hold back from drinking this sauce. I used chunky peanut butter, which is why there are some brown specs in there. I didn’t mind the crunch of the peanuts, but I’d use creamy peanut butter next time.
Meanwhile, pan fry some drained and sliced tofu until brown and crispy on each side.
In a separate pot, I steamed carrots and potatoes and then added this to the sauce. You could maybe even just throw the raw veggies into the simmering coconut sauce until they soften. But I was impatient. And hungry.
Served atop soba noodles (my new favorite noodles ever), sprinkled with extra cayenne pepper on top. Indulgent but healthy. My kind of food.
Thai Coconut Curry
1 can coconut milk (preferably full-fat)
1/4 – 1/2 jar red curry paste, depending on spice level
1/2 cup peanut butter
1/4 cup sucanat or organic cane sugar
2 T apple cider vinegar
1/2 c water
Salt to taste
2 potatoes, peeled and chopped
3 large carrots, peeled and sliced
Put all ingredients except for vegetables into a pot and bring to a slow boil, whisking continuously. Let the mixture simmer for 3-5 minutes over low heat. At this point, you can remove the pot from the burner so it doesn’t scorch.
In a separate pan, pan fry the drained and sliced tofu until it’s brown on each side.
Steam the sliced carrots and potatoes in a pot until soft. Add tofu and vegetables to the coconut curry and mix well. If you’re not ravenous, let it sit in the fridge for a few hours before serving so that the vegetables and tofu can soak up the flavor.
Serve with rice or noodles.