Curry in a Hurry

For some strange reason, I had a craving for red curry. Naturally, I had to indulge. Curry takes hardly any time at all, and hardly any culinary skill; anyone can make it any night of the week. We used a Red Curry Paste for the base of the curry sauce. The only major change I would make would be to add a Thai red chile. The curry had fantastic flavor, but it was not nearly spicy enough for me and Adam. We added Sriracha hot sauce, but that masked the curry flavor too much. After making the basic curry sauce, add any vegetables or meats that you have laying around to create a unique dish that can't be beat. Serve with a side of rice, or switch things up and serve over noodles.


Red Curry Vegetables

Definitely add in a diced red chile pepper to add heat, which we did not use in this recipe. I plan on adding one to the leftovers for a meal later in the week. I used light coconut milk because it has much less fat and calories than it's regular counterpart but still has all the flavor.

12 oz. tofu, cubed
1 (15-oz.) can light coconut milk
3 Tbs. red curry paste
1 Tbs. brown sugar
1 Tbs. soy sauce (or fish sauce)
3 cups bok choy, chopped
1 small red bell pepper, chopped
1 can bamboo shoots
1/2 cup bean sprouts
1 lime, sliced
2 Tbs. cilantro, chopped
2 Tbs. basil, chopped
1 or 2 scallions, sliced

1. Saute the tofu in olive oil over medium-high heat in a large skillet until golden brown on all sides.
2. Pour in the coconut milk and mix in the red curry paste. Bring the skillet to a simmer, and allow to simmer for 5 minutes.
3. Add the brown sugar, soy sauce, bok choy, red peppers, and bamboo shoots; simmer for 10 more minutes or until the vegetables are tender. If you are adding meat, add after 10 minutes and continue to cook until done, approximately 3-5 minutes. Stir in the bean sprouts, cilantro, and basil, and squeeze in 1/2 a lime's juice. Garnish with scallions and extra lime slices; serve over rice.