At Yoga Thailand (Samahita Retreat) where we teach every year, the meals are a highlight; served in the open air dining area in a leisurely manner after practice and at the end of each day. One of the mainstays is their coconut curry. This recipe is inspired by that served at Samahita. The vegetable combination listed below has a nice balance to it, but you can use any seasonal vegetables that appeal—it’s best if there is a variety of texture and color in those you choose. Serve with piping hot jasmine rice.
yield: 6-8 servings | prep time: 40 minutes | cooking time: 20 minutes
- ¾ pound firm tofu
- 2 tablespoons tamari
- 1 tablespoon lime juice
- 2 teaspoons agave (divided)
- 1 small carrot, roll cut
- 1 small sweet potato, sliced
- 2 cups broccoli florets
- 1 small crookneck squash, sliced
- 1 cup sugar snap peas, trimmed
- 2 tablespoons coconut oil
- 4 cups coconut milk
- 1 cup vegetable stock or water and bouillon
- 1 tablespoon minced ginger or 4 slices galangal, smashed
- 2-3 tablespoons green curry paste (available at natural foods and Asian markets)
- Salt to taste
- ⅓ cup chopped fresh basil
- Slice the tofu into ½ inch thick slabs. Place on a clean kitchen towel, cover with a second towel and press to remove excess water by putting a cutting board and a weight (heaving frying pan works well) on top of the board. Allow the tofu to drain for about 20 minutes.
- In a medium mixing bowl combine the tamari, lime juice and 1 teaspoon of agave. When the tofu has been thoroughly pressed, cut it into cubes and toss the cubed tofu in the tamari marinade. Set aside for at least 10 minutes.
- As the tofu is being pressed and marinated, prepare the vegetables, trimming and slicing each. Set aside. The vegetables may be prepared and refrigerated in an airtight container for up to 8 hours before finishing the dish.
- In a sauté pan, heat the coconut oil over medium heat. Add the marinated tofu and cook, tossing frequently, until the cubes are browned on a couple of sides. Set aside. The tofu may be pressed, marinated and sautéed up to 24 hours in advance if refrigerated in an airtight container.
- To prepare the curry, place the coconut milk, stock, ginger and curry paste in a large sauté pan or saucepan. Bring to a simmer over medium heat, stirring occasionally. Add the vegetables in the order of porousness—those that will take longer to cook, such as carrots and potatoes added first, those that need just a few moments to cook like the sugar snaps added just at the end. Allow enough time for all vegetables to cook until just tender, in total for this particular mixture about 15 minutes. After about 10 minutes of simmering the curry, add the tofu to the mixture. Be sure to carefully stir the mixture once the tofu is added as it is very delicate.
- Once all vegetables are cooked and the tofu is warmed through, immediately remove the curry from the heat. Stir in salt to taste along with the basil. Turn into serving bowls with jasmine rice along side or pour the curry directly over the rice for each serving.