Quick Thai Yellow Tofu or Chicken Curry*

Thai food is greatly influenced by both Asian and Indian cuisines. It is kind of like a two- for- one special when you eat Thai food! They add spicy, curry flavors and fruity citrus scented lemon grass, galangal root (a cousin to ginger) and Kaffir lime leaves, which impart their cuisine with phenomenal tastes that make you feel as if you have traveled to an exotic destination. You can make this quick curry a vegetarian main course or with chicken, or both! Adjust the heat according to however spicy you like it.

• 4 carrots, peeled, cut into ½ circles
• 2 large sweet onions, cut into medium strips
• 1 large red bell pepper, cut into medium strips
• ½ yellow or green pepper
• 1-3 Thai red chilies, thinly sliced or 1 teaspoon hot chili paste
• 3 medium white or Yukon gold potatoes, peeled and cut into a large dice
• 1 large handful frozen peas
• 1 small zucchini, partially peeled, cut into circles
• 1 tablespoon ginger, freshly grated
• 5 garlic cloves, crushed
• 1 large stalk lemon grass, or one precut packet, pounding it lightly (bruising) to release the essential oils in the lemongrass, making the dish even more tasty. If lemongrass is unavailable, omit from recipe.
• 1 container of firm tofu, drained and cut into a medium-large dice, or for meat, 1 pound of chicken breast cutlets, cut into bite size cubes (Do not use tofu for paleo variation)
• 1 can coconut milk
• 2 1/2 teaspoons curry powder
• 1 teaspoon turmeric
• juice of 1 small-medium lime or 4 kaffir lime leaves
• 2 tablespoons vegetarian “chicken” bouillon powder or homemade broth. (I use Osem brand, natural style bouillon powder) mixed into a bowl or Pyrex measuring cup with 2 ½ cups of boiling hot water, sea salt and freshly ground pepper to taste (Use only gluten-free bouillon for gluten-free variation
• 1 large handful lightly chopped, fresh cilantro and a few cashews for garnish

Sauté onions until golden in light olive, grape seed or canola oil.

Add bell peppers and Thai chili peppers or chili paste, carrots and potatoes. Stir on medium heat until tender-crisp.

Add garlic, ginger and lemon grass stalks, if using, along with the spices for about 2 minutes.

If adding chicken to the dish, add chicken pieces after sautéing the ginger, cooking for 2 minutes.

Add coconut milk, tofu, lime juice and water/bouillon mixture to just cover

Simmer for about 10 minutes

Add cilantro and zucchini and cook for 5 more minutes

Adjust seasoning

Traditionally served over steamed Jasmine rice or Asian style noodles. Brown rice and whole grain Asian style noodles are even a healthier choice.

Remove the lemon grass and lime leaves before eating/serving.

Serves 6-8

* Parve (non-dairy), and vegetarian if no chicken or real chicken broth is used

Quick Thai Yellow Tofu or Chicken Curry*

 

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Thai food is greatly influenced by both Asian and Indian cuisines. It is kind of like a two- for- one special when you eat Thai food! They add spicy, curry flavors and fruity citrus scented lemon grass, galangal root (a cousin to ginger) and Kaffir lime leaves, which impart their cuisine with phenomenal tastes that make you feel as if you have traveled to an exotic destination. You can make this quick curry a vegetarian main course or with chicken, or both! Adjust the heat according to however spicy you like it.

Author: Karen Abir

Recipe type: Eating Clean, Freezer Friendly, Poultry, Fish & Beef, Quick & Easy, Vegetarian & Dairy Meals

Cuisine: Eating Clean, * Parve (non-dairy), and vegetarian if no chicken or real chicken broth is used

Serves: Serves 6-8

Ingredients

• 4 carrots, peeled, cut into ½ circles
• 2 large sweet onions, cut into medium strips
• 1 large red bell pepper, cut into medium strips
• ½ yellow or green pepper
• 1-3 Thai red chilies, thinly sliced or 1 teaspoon hot chili paste
• 3 medium white or Yukon gold potatoes, peeled and cut into a large dice
• 1 large handful frozen peas
• 1 small zucchini, partially peeled, cut into circles
• 1 tablespoon ginger, freshly grated
• 5 garlic cloves, crushed
• 1 large stalk lemon grass, or one precut packet, pounding it lightly (bruising) to release the essential oils in the lemongrass, making the dish even more tasty. If lemongrass is unavailable, omit from recipe.
• 1 container of firm tofu, drained and cut into a medium-large dice, or for meat, 1 pound of chicken breast cutlets, cut into bite size cubes
• 1 can coconut milk
• 2½ teaspoons curry powder
• 1 teaspoon turmeric
• juice of 1 small-medium lime or 4 kaffir lime leaves
• 2 tablespoons vegetarian “chicken” bouillon powder or homemade broth. (I use Osem brand, natural style bouillon powder) mixed into a bowl or Pyrex measuring cup with 2 ½ cups of boiling hot water, sea salt and freshly ground pepper to taste
• 1 large handful lightly chopped, fresh cilantro and a few cashews for garnish

Instructions

1. Sauté onions until golden in light olive, grape seed or canola oil.
2. Add bell peppers and Thai chili peppers or chili paste, carrots and potatoes. Stir on medium heat until tender-crisp.
3. Add garlic, ginger and lemon grass stalks, if using, along with the spices for about 2 minutes.
4. If adding chicken to the dish, add chicken pieces after sautéing the ginger, cooking for 2 minutes.
5. Add coconut milk, tofu, lime juice and water/bouillon mixture to just cover.
6. Simmer for about 10 minutes.
7. Add cilantro and zucchini and cook for 5 more minutes.
8. Adjust seasoning.
9. Traditionally served over steamed Jasmine rice or Asian style noodles. Brown rice and whole grain Asian style noodles are even a healthier choice.
10. Remove the lemon grass and lime leaves before eating/serving.

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