Thai Curry with Tofu
Two words to describe this meal: rich and creamy. But don't worry, we added plenty of summer vegetables. Potatoes, carrots, tomatoes, and baby kale add earthy sweetness to the coconut milk-based sauce.
Servings
Produce
Kale (Organic)
4 2 oz
Carrot (Organic)
6 3 oz
Cilantro (Organic)
.25 0.13 oz
Garlic (Organic)
1 0.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Potato
8 4 oz
Cherry Tomato
5 2.5 oz
Ginger Root
1/4 0.125 oz
Protein & more
Jasmine Rice
1 0.5 cup
Coconut Milk
1 0.5 Can
Extra firm tofu
1 0.5 Package
Pantry items
Olive oil
2 1 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Coriander powder
1.5 0.75 teaspoon
Sweet paprika
1.5 0.75 teaspoon
Turmeric, ground
1/2 0.25 teaspoon
Cayenne powder
1/4 0.125 teaspoon
White Pepper
1/2 0.25 teaspoon
Prep ahead (optional)
a. Slice petite potatoes into ¼”-thick coins. b. Peel carrots; cut ¼”-thick coins. c. Thinly slice yellow onion. d. Peel and very finely mince or grate ginger. e. Mince garlic & cilantro.
Instructions
1
Cook rice:
a. In medium saucepan over medium-high heat, bring 2 cups water (1 cup for 2-person portion) to a boil.
b. Add jasmine rice; stir immediately to avoid sticking. Cover and cook over low heat until tender, about 15 minutes.
2
Cook tofu:
a. Drain and rinse tofu. Press out as much water as possible and cut into 1” cubes. Season with ½ tsp salt.
b. In large saute pan over medium-high heat, add 2 tsp olive oil. Add tofu. Cook until golden on all sides, about 4-5 minutes.
c. Remove from pan and set aside; cover to keep warm.
3
Cook vegetable curry:
a. In same saute pan over medium-high heat, add garlic (mince), yellow onion (thinly slice), and ginger (peel, very finely mince or grate). Cook until onion is translucent, about 2 minutes.
b. Add carrots (peel & cut ¼”-thick coins), potatoes (¼”-thick coins), Thai curry spice mix, and ½ tsp salt. Cook 2-3 minutes.
c. Add 1 cup water (½ cup for 2-person portion) and coconut milk (half a can for 2-person portion). Stir to combine. Mixture will be brothy and loose. Reduce heat to medium and cook at a low boil until broth thickens and reduces and vegetables are fork-tender, about 18-20 minutes.
d. Turn off heat and fold in cherry tomatoes (leave whole) and baby kale (leave whole).
4
Serve:
a. Divide jasmine rice among bowls or plates. Serve vegetable curry on top of or alongside.
b. Top with tofu pieces and garnish with cilantro (mince).
Chef's notes
You can add more veggies to the curry if you wish. Broccoli, zucchini, cauliflower, and bok choy make for good additions.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX