Cream of the Crop Recipe Week 17: Green Thai Coconut Curry

Green Thai Coconut Curry

By:  Kurt Flehinger

This curry is infinitely flexible in using any variety of vegetables that you might have around.  I chose many of the items in this week’s CSA box:  shishito peppers, jalepenos, bell peppers, onions and zucchini.  I added tofu but you could easily substitute a pound of chicken or pork.  Serve with plenty of rice (white or brown).

The Ingredients

1 16 oz. block extra firm tofu

1/4 c. corn starch

Salt

Fresh ground black pepper

4-6 Tbsp. green curry paste 

1 14 oz. can full fat coconut milk

4 Tbsp. neutral oil

1 cup shishito peppers cut into large chunks

2 jalapeno peppers, seeded, sliced thin

1 yellow onion cut in half and sliced

1 large zucchini cut into 2 inch matchstick

1. Cut the tofu into 1/2 inch cubes and place in a large bowl.  Sprinkle with salt and pepper and add corn starch.  Toss thoroughly and let sit for 15 minutes while you prepare the rest of the dish.
2. Pour the coconut milk into a bowl and add the curry paste.  Combine thoroughly with a whisk.  Taste and adjust the amount of curry paste to your taste.
3. Heat a wok or large frying pan over high heat and add 2 tbsp. of oil. 
4. When oil is shimmering, add the tofu and spread into one layer.  Allow to cook for a couple of minutes until golden.  Flip the tofu and cook for another two minutes on the other side until both sides are golden brown.  Dump tofu into a medium sized bowl.
5. Add last 2 tbsp. oil to wok.  When oil is shimmering, add the onion, bell pepper, jalapeño and shishito peppers and stir fry for 1-2 minutes until vegetables are beginning to soften.
6. Add the zucchini and continue stir frying for another minute or two.
7. Add browned tofu back to the work and stir.
8. Add the coconut milk/curry paste sauce and stir to combine.  Cook at high heat until sauce boils and remove to a serving bowl.

Note:  You can use any manner of vegetable in this dish.  Try carrots, celery, eggplant, corn, you name it!  Just be sure to cut any additional vegetables into a similar size so they cook in about the same time.