Some weeks I am so overwhelmed by recipes I read and want to try that I actually end up unsure what to make. I know – it sounds crazy, but I find that I simply cannot make up my mind. Several weeks ago I read a recipe for a quick prawn curry that sounded good and so I printed out a copy for myself and then added it to my “to cook” folder – and forgot about it! One thing that I liked is that it serves two – just enough for me and my husband and no leftovers. I have nothing against leftovers and many, many nights when I get home from work, I am etxremely grateful for them, but sometimes I just wish I could eat a dish once during the week and then move on. I see no reason that this dish couldn’t be doubled, so if you need to cook for more than two people, give it a try. You could also substitute shrimp or diced boneless, skinless chicken breast. It’s quick enough for a weeknight dinner and only requires rice or another grain of your choice.
Shrimp Coconut Curry adapted from Nadia’s Healthy Kitchen
Yield: 2 – 3 Servings but can be doubled
14 ounces of cubed extra firm tofu OR 8 ounces of fresh or frozen uncooked shrimp, peeled and deveined OR 3/4 of a pound of diced boneless, skinless chicken breast
1 cup frozen peas
1/2 can coconut milk
1 T coconut or Canola oil
1 medium onion, chopped
3 cloves of garlic, minced
1 teaspoon sweet Hungarian paprika
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon mustard seeds (optional)
1 teaspoon cumin seeds
Juice of one lemon
Kosher or Sea salt to taste
1/2 bunch of chopped fresh cilantro for garnish
- In a frying pan or wok, saute the onions over medium heat for about 5 minutes or until they become transparent
- Add all of the spices and garlic and cook for 1 more minute until fragrant
- Add the tofu and lemon juice. Stir to make sure that the tofu gets a good coating of the spices and then add in the coconut milk.
- Add the peas and season with salt and fresh cracked black pepper to taste
- Cover and leave to simmer for 5 – 10 minutes depending on the protein used
- Sprinkle with the chopped cilantro just before serving.
- Serve over rice or other grain of your choice.
4 thoughts on “Tofu Coconut Curry”
Is there anything better than coconut curry????
It was wonderful – and so fast to make!
Reblogged this on mamabatesmotel.