The chili peppers in this recipe give it a nice kick! I also 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 Split Pea Thai Curry).
Total time: 45 min. Makes dinner for 2-3 people.
Materials: Stovepot; frying pan.
Ingredients:
- 6-8 small yellow fingerling potatoes
- 1 yellow onion
- 1 bell pepper
- ½ jar (1.8 oz) Mekhala Organic Yellow Curry Paste
- 6 brown mushrooms
- 3 dried japones chili peppers
- ½ pack (7 oz) firm tofu
- ½ can (7 oz) coconut milk
- ¼ cup frozen peas
- ½ cup frozen spinach
- 2 tbsp cornstarch
- Salt to taste
Instructions:
- Bring a pot of water to a boil.
- Heat an oiled skilled. Add chopped onion, chopped bell pepper, and ½ jar (1.8 oz) Yellow Curry Paste and sauté while 6-8 small yellow fingerling potatoes boil, about 10 minutes. Add 6 chopped mushrooms and sauté about 5 minutes.
- Add chopped tofu and 3 chopped japones chili peppers and sauté until browned.
- Add ½ can (7 oz) coconut milk, frozen peas, and frozen spinach.
- Finally, add potatoes, slightly squashing/cutting them with the spatula as you add them to the pan. Cook about 5 minutes. Add about 2 tbsp cornstarch to thicken the curry (this is optional–can also boil for longer). Add salt to taste. Cook another 10-15 minutes until the curry has thickened to the desired consistency.
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