red curry

All posts tagged red curry

Red Curry Tofu (Vegan)

Published December 8, 2011 by Vegan Derby Cat Party


Red Curry Tofu

olive oil for misting pan
1 package of firm or extra-firm tofu, pressed and cubed

1 bag of frozen vegetables, I like using an onion & bell pepper mix
1/2 c. chopped onions, if your veggie mix doesn’t have any

1 13.5 can light coconut milk
1-2 tbsp. red curry paste to taste (the more you add will increase the flavor as well as the heat)
1 tbsp. lime juice
1 tbsp. brown sugar
1 tsp. minced ginger
1/4 tsp. salt
1/8 tsp. dried basil, optional

Directions:

1. Bake tofu cubes on a greased cookie sheet at 450*F for 25 minutes. Set aside. (See my post on this here!)

2. Heat a large deep skillet to medium, and spray lightly with oil. If using onions, saute them for about 2 minutes. Raise heat to med-high, add frozen vegetables and saute an additional 5 minutes, or until heated through. Add coconut milk, curry paste, ginger, brown sugar, lime juice, salt, basil, and baked tofu. Let it come to a boil, and simmer until sauce thickens, about 5-10 minutes. Serve over grain of your choice and enjoy! (I used brown basmati rice here.)

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Red Curry

Published December 29, 2010 by Vegan Derby Cat Party

I’ve been meaning to write down my red curry recipe for awhile. I’ve always made curry using a combination of two different recipes. One quick and easy, and the other more traditional. Here’s my vegan version using Gardein Chick’ns, but pan fried tofu or chicken flavor seitan would work really well here too. I served it over quinoa because I didn’t want to wait for brown rice to cook, and I added a little bit of canned bean sprouts too.

Red Curry Chick’n

olive oil
1 package of Gardein Chick’n scallopini cutlets
1 bag of frozen vegetables, in this case i used a bell pepper mix
1 13.5 can light coconut milk
1/2 c. chopped onions
1 tbsp. red curry paste
1 tbsp. lime juice
1 tbsp. brown sugar
1/4 tsp. salt
dried basil, optional
chopped dry peanuts, optional

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add Gardein and saute for a few minutes on each side, and remove from pan. Cut into strips or bite sized pieces and set aside.

2. If necessary add more olive oil to pan, and saute onions for about 2 minutes. Add frozen vegetables and cook an additional 2 minutes. Add curry paste, coconut milk, lime juice, brown sugar, and salt, and reserved chick’n. Bring to a boil and simmer uncovered for 5 minutes, sauce should thicken. Garnish with a little dried basil or chopped peanuts.

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