Coconut Curry

This curry has quickly become a house favorite- it's really simple, but looks pretty fancy! It has been particularly good on these recent cold nights! For variations on this, I'd suggest replacing the tofu with some shrimp, or adding whatever veggies sound good! 

- 16 oz tofu

- 1 tsp sesame oil (other oils work as well)

- 1 bell pepper, sliced

- 1 onion, sliced

- 1 1/2c baby carrots, sliced

- 2 potatoes, cubed

- 3 oz red curry paste (I prefer Thai Kitchen's)

- 1 c water

- 1 c chicken broth (I prefer low-sodium)

- 14 oz of lite coconut milk

- 1/4 c soy sauce

- 6 oz rice noodles (2 bundles), cooked

- 1/4 c cilantro, chopped

1. Slice the tofu into bite-sized triangles- I ended up with 48. Drain the tofu by setting the pieces out on a paper towel, then covering them with more paper towels. Place a heavy pan (I use my cast iron) on top of them and let it drain for 5 minutes. 

2. Saute the tofu in the sesame oil until each side of golden brown and firm. Set aside. 

3. Drizzle some sesame oil in a large saucepan over medium-high heat and add the curry paste. Mix as well as possible. Add the water and broth. Mix well. Add the carrots, potatoes, and onion. 

4. Bring to a boil. Add the coconut milk and peppers. Let it simmer for a couple of minutes. Add the soy sauce and mix well. 

5. Place the noodles in the bottom of each bowl. Add the curry, then top with cilantro. Serve hot! Pairs well with lagers and pilsners. Enjoy!

Mmmm...