Recipe Cuisine: Thai
Theme: One Bowl Wonder
Golden Coconut Peanut Curry Bowl
By: Trudy Morter
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 red capsicum, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 200 g firm tofu, cut into cubes
- 1 tbsp Thai red curry paste
- 400 ml can full-fat coconut milk
- 1 cup vegetable stock
- ½ cup natural peanut butter
- 1½ tbsp white miso paste
- 2 tsp tamarind paste
- Juice of 1 lime
- 2 kaffir lime leaves, centre vein removed and finely sliced
- ½ tsp fine sea salt (plus more to taste)
- Cooked quinoa, to serve
- Fresh coriander, chopped (to garnish, optional)
- Roasted peanuts, roughly chopped (to garnish, optional)
Product used in recipe
- VALCOM - CURRY PASTE RED
Method
- Heat the olive oil in a large pan over medium heat.
- Add the onion and sauté for 3–4 minutes until soft and translucent.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the capsicum, carrot, zucchini and broccoli. Cook for 4–5 minutes, stirring gently.
- In a separate pan, lightly pan-sear the tofu cubes until golden on all sides. Set aside.
- Add the red curry paste to the vegetables and stir to coat evenly.
- Pour in the coconut milk and vegetable stock and stir to combine.
- Pour in the coconut milk and vegetable stock and stir to combine.
- Add the peanut butter, tamarind paste, lime juice, kaffir lime leaves and sea salt. Stir until smooth.
- Reduce heat and simmer gently for 10–15 minutes, until the sauce thickens and vegetables are tender.
- In a small bowl, mix the miso paste with a few tablespoons of the hot curry sauce until fully dissolved.
- Remove the pan from heat and stir the miso mixture through the curry.
- Add the seared tofu, stirring gently.
- Serve over warm quinoa and finish with fresh coriander and roasted peanuts, if desired.
