
I have made this five or six times now and it never disappoints, even if I do. One time I forgot the coconut milk, another I left off the tofu. I have used homemade vegan ‘fish sauce’ or the bottled kind, doesn’t matter. Delicious. It looks like a lot of ingredients, but this comes together very quickly, and once you have these on hand, you have the foundation for so many Thai dishes. This recipe was originally from Half Baked Harvest, but has been modified.
Thai Coconut Veggie Curry
1 15oz can chickpeas, drained and rinsed
I cup raw peanuts
3T olive oil
1T honey
cayenne pepper to taste
salt
1 pkg extra firm tofu
2T coconut oil
2 red peppers, sliced
3 carrots, chopped
1-2 c broccoli, chopped
2 garlic cloves, minced
1T grated ginger
1T lemongrass, chopped
3T Thai red curry paste
1T soy sauce
1T sambal oelek
1/2 c chopped basil
Zest and juice of 1 lime
1 mango, diced
pomegranate aerils
cooked rice
Oven 425 degrees. Prepare the chickpea topping by drying the chickpeas as much as possible so they will become crunchy. Toss with the nuts, olive oil, honey, cayenne and salt and place on rimmed baking sheet. Bake for 30 minutes, tossing halfway through, until browned and crunchy. Remove from the oven and set aside.
Heat a skillet with olive oil on medium heat, cut the tofu into 1 inch cubes and splash soy sauce on the tofu. Place the tofu into the hot skillet and brown it for 20 minutes, turning on all sides. Remove the tofu to a plate and set aside.
Melt the coconut oil in the skillet over medium heat. Add the vegetables and cook for 3 minutes, lightly charring the edges. Add the garlic, ginger, lemongrass and curry paste and cook for 2 minutes. Add the tofu back into the skillet. Slowly pour in the coconut milk and 1 cup of water. Add the fish sauce, soy sauce and sambal oelek and cook for 1 to 2 minutes until fragrant. Bring the mixture to a boil and cover and reduce the heat, cook for 15 to 20 minutes, until the sauce is thickened. Remove from the heat and add the basil, lime zest and lime juice.
Ladle the curry over cooked rice in a bowl, top with the crunchy chickpeas, mango slices and pomegranate aerils.
This looks really delicious!