I love this recipe because it uses half the Thai curry jar and half a can of coconut milk, so I can make it twice exactly (though sometimes I use the leftover coconut milk for this Turmeric Chickpea Stew or this Yellow Coconut Thai Curry).
Total time: 40 min, including chopping and split pea cooking prep. Makes dinner for 2-3 people.
Materials: Stovepot; frying pan.
Ingredients:
- ¼ cup dry split peas
- 1 onion
- 1 bell pepper
- ½ jar (3 tbsp, 2 oz) Kitchen Thai Red Curry paste
- Bunch of beet greens, collard greens, or another green
- 1 pack tofu (I like Extra Firm for this)
- ½ can coconut milk
- Salt to taste
Instructions:
- Boil ¼ cup dry split peas (takes about 30 mins). Put up a pot of rice or other side.
- Sauté in frying pan: 1 onion, 1 bell pepper in olive oil and ½ jar Kitchen Thai Red Curry paste (about 3 tablespoons or 2 oz) for about 5 mins.
- Add beet greens, collard greens, or another green and sauté another few mins. If necessary, add some water to let the greens steam a bit with the lid on.
- Chop 1 pack tofu into pieces and add. Sauté the tofu until slightly browned. Add mushy split peas. Add ½ can coconut milk (make sure to shake/stir it!) and salt to taste.
- Cook on low for another 5-10 minutes. Enjoy with rice or another side!
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