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One Pot Tofu And Vegetable Thai Red Curry

One Pot Tofu And Vegetable Thai Red Curry

Ingredients for One

  1. 200 ml coconut milk
  2. 150 grams tofu
  3. 150 grams desiree potato
  4. 5 grams coriander
  5. 0.5 carrots
  6. 0.5 cloves garlic
  7. 1 red onions
  8. 0.5 lime
  9. 0.5 tbsp Thai red curry paste
  10. 1 tbsp peanuts
  11. 1 tbsp soy sauce - PANTRY ITEM
  12. 0.5 tsp brown sugar - PANTRY ITEM
  13. 1 tbsp extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 400 ml coconut milk
  2. 300 grams tofu
  3. 300 grams desiree potato
  4. 10 grams coriander
  5. 1 carrots
  6. 1 cloves garlic
  7. 1 red onions
  8. 1 lime
  9. 1 tbsp Thai red curry paste
  10. 2 tbsp peanuts
  11. 2 tbsp soy sauce - PANTRY ITEM
  12. 1 tsp brown sugar - PANTRY ITEM
  13. 2 tbsp extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 800 ml coconut milk
  2. 600 grams tofu
  3. 600 grams desiree potato
  4. 20 grams coriander
  5. 2 carrots
  6. 2 cloves garlic
  7. 1 red onions
  8. 1 lime
  9. 2 tbsp Thai red curry paste
  10. 4 tbsp peanuts
  11. 4 tbsp soy sauce - PANTRY ITEM
  12. 2 tsp brown sugar - PANTRY ITEM
  13. 4 tbsp extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 1200 ml coconut milk
  2. 900 grams tofu
  3. 900 grams desiree potato
  4. 30 grams coriander
  5. 3 carrots
  6. 3 cloves garlic
  7. 2 red onions
  8. 2 lime
  9. 3 tbsp Thai red curry paste
  10. 6 tbsp peanuts
  11. 6 tbsp soy sauce - PANTRY ITEM
  12. 3 tsp brown sugar - PANTRY ITEM
  13. 6 tbsp extra virgin olive oil - PANTRY ITEM

Prep:

  1. peel and chop onion
  2. peel and chop garlic
  3. wash and chop potatoes into bitesize pieces
  4. peel and chop carrot
  5. wash and zest lime, cut into wedges
  6. dice tofu into 3cm pieces
  7. wash and chop coriander, seperating leaves from stems
  8. chop or crush peanuts

Method:

  1. Heat a large heavy bottomed saucepan over a medium heat. Add oil and onion and cook, stiring occasionally until translucent and beginning to colour. Add garlic and curry paste, break up with a wooden spoon or spatula and stir well until fragrant.
  2. Add carrot and potato, stir until coated and cook for a further minute or two. Shake the can of coconut milk well and pour into the pan. Rinse with a little water if some remains in the can. Add brown sugar and stir thoroughly and bring to a simmer.
  3. Lower the heat a little, and cook, uncovered for 10 minutes, stirring occasionally. Add the tofu and cook for a further 5 minutes. At this point, test the potato and carrot with a sharp knife. They should be soft and offer little resistence to the knife.
  4. Add lime zest and coriander stalks and stir thoroughly. Taste, and if a little salt is required, add either salt or a dash of soy sauce.
  5. Serve in bowls, scatter with coriander leaves and peanuts.
  6. wash and chop parsley
  7. cut lemon into wedges
  8. preheat the oven to 200°C (180°C fan-forced)
  9. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  10. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  11. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  13. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  14. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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