Thai Curry Vegetables over Red Rice

Mar 3, 2010

 

I was going to make vegetable stir fry but I was craving curry again. I really like the aroma, the spices, and the flavor that awaken my senses. Just like any stir fry, I add whatever I want. I had broccoli, carrots,mushroom, baby corn, and Chinese broccoli, and tofu for protein since I've given up animal protein for lent. I probably could have added more vegetables if I wanted to but I stopped there. The marriage of the vegetables and curry turned out well and it complimented the nuttiness of the red rice.

I was at the Asian market stocking up on tofu and noticed a selection of tofu: baked, marinated, fried, soft, silken, and firm. I decided to try the marinated one which cost a little more. It was firm with a brown outer layer and taste wise I didn't notice a difference.

Ingredients:
1 14 oz of coconut milk
1 tsp f red curry paste
1 package of tofu, cut into cubes
2 cups f brocolli florets, trimed and cut
1 lb of mushroom, cut in half
1 bunch of Chinese broccoli, trimmed and cut
2 cups of carrots, chopped
1 can of baby corn, cut in half


Directions
Simmer coconut milk and curry paste until well mixed
Add the tofu, broccoli, carrots, and baby corn and cook until tender
Add the Chinese broccoli and cook until wilted
Serve over rice