The Recipes

Coconut Red Curry

Okay, so I've never made my own curry paste/sauce before.  Basically, it seems as though you can combine the ingredients you want to make a curry paste and then add more coconut milk as you cook to thin it out.  Because I was cooking in a limited amount, I just decided to make a curry sauce out of the ingredients I had on hand.

You can also swap out the curry powder for ground coriander, cumin, and white pepper if that's what you have on hand.  Wait... what am I talking about?  Most people don't have these things on hand.  Feel free to just put the shallots, ginger, and garlic into the recipe and add a tablespoon of prepared red curry paste, using the coconut milk to thin out the paste.  This ended up making two meals for me, although it might be enough for a lot of people.

Coconut Red Curry


- 1/2 c. brown rice, prepared to package instructions (I made double because I knew I would have leftovers. Feel free to only make 1/4 c.)
- 1/4 package of extra-firm tofu
- 3 shitake mushrooms, sliced
- 1/4 c. shredded napa cabbage
- 1 carrot, peeled and cut into matchsticks
- small bunch of cilantro, chopped for garnish
- 1 shallot, chopped for garnish
- 2 cloves of garlic, roughly chopped
- 1/2-in. piece of ginger, roughly chopped
- 2 dried arbol chiles, stems removed
- 1/2 shallot, roughly chopped
- 1 T. of tomato paste
- 1 T. of curry powder
- splash or two of soy sauce
- 1 heaping T. of honey
- 1 lime, juice
- 7 oz. of coconut milk
- vegetable oil

Start the rice cooking.  It generally needs to be brought up to a boil, then reduced to a simmer for 45 minutes.

Slice the tofu and place it between a few paper towels.  Place a heavy skillet on top of the tofu to allow the extra moisture to drain for at least 20 minutes.

Put the chiles, honey, curry powder, soy sauce, lime juice, shallot, garlic, tomato paste, and ginger into a blender and puree until smooth.  Add in a few tablespoons of the coconut milk.

In a large skillet, add a little shy of one T. of vegetable oil.  Add the carrots and mushrooms and cook for 4-5 minutes.  Add in the tofu and cabbage and top with the chili mixture.  Add in the rest of the coconut milk. Stir to combine - taste!  If you like things spicier, add in a little bit of sriracha or prepared red curry paste if you have it on hand.  Simmer for 5 more minutes.

Plate the rice and top with the curry mixture.  Garnish with the cilantro and scallions and dig in.