Coconut milk is a traditional ingredient in Thai-style curries that gives them their signature creaminess. A variety of vegetables and firm tofu make this dish filling while keeping it light and healthy.
- One 14-ounces block extra firm tofu, cubed
- 3 tablespoons arrowroot powder
- 2 teaspoons coconut oil
- 1/2 cup diced onion
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 1 cup carrot sticks
- 1/2 cup halved baby corn
- 3 tablespoons red curry paste
- 1¼ cup unsweetened, canned coconut milk
- 1/3 cup water
- 1 cup thinly sliced Swiss chard
- 1/2 cup sugar snap peas, ends removed
- 1/2 cup red bell pepper strips
- 1 teaspoon brown rice vinegar
- 2 tablespoons gluten-free tamari
- 1/4 cup green peas, frozen or fresh
- Cilantro, as needed, for garnish
- Sea salt, as needed
1. Preheat oven to 400°F.
2. Toss cubed tofu with arrowroot powder. Bake on a parchment lined baking sheet for 15-17 minutes, until golden.
3. Heat large skillet with coconut oil.
4. Sauté onions, ginger and garlic with a pinch of sea salt until softened.
5. Add carrots and cook until they begin to get tender. Add baby corn, red curry paste, coconut milk and water and simmer for 5 minutes.
6. Add Swiss chard, sugar snap peas, green peas and red bell peppers. Turn off heat and stir until Swiss chard has wilted. Stir in the tamari and peas.
7. Serve over long grain brown rice, cooked according to directions. Garnish with cilantro and serve.