Fastest and easiest Thai food you'll ever make and so perfect for Meatless Monday. You may never need to order out again!
Ever since I moved to Arizona almost 2 years ago, I've been totally immersed in the deliciousness of Mexican food. I'm sure people in Texas and California, and probably New Mexico would argue, but we have the most Ah-Mazing Mexican food here. And margaritas - holy wow! My new favorite is a mango-jalapeno margarita at a place down the street.
I've been so entranced by the Mexican food, that I totally forgot about my other favorites, and recently I realized I've been missing really good Thai food. I haven't seen ANY Thai restaurants in my travels. Zip. None. Nada. So a few weeks ago I went on a hunt. I happily found a pretty decent Thai restaurant, but it's a good 30-minute drive. Multiple sad faces to that. 🙁 🙁
So, today's recipe was inspired by the longer-than-I-care-for drive to the Thai restaurant.
First, let me say that I almost never do anything Asian or Indian because of the chopping, slicing and usually long and obscure list of ingredients. Next, let me tell you - that is NOT the case with this recipe. It's really easy, especially when you use preseasoned and baked tofu. Look for various brands in the tofu section at the grocery store.
If you want to season and bake your own, please do - it's really not hard, and the results are delicious. Try this recipe for Maple Miso Baked Tofu - maybe add a few tablespoons of peanut butter into the marinade for a peanutty flavor.
I decided to slice the vegetables with my spiralizer, so I could get some pretty curly ribbons. If you don't have one, feel free to use a regular vegetable peeler, or a mandoline, or just a sharp knife to cut the vegetables nice and thin. BUT - Why don't you have a spiralizer? It makes summer vegetables so much more fun!
Thai Coconut Curry Vegetables
- 1 tablespoon olive oil
- 1 small onion halved and sliced into thin slices
- 1 large clove garlic minced
- 1 red Thai chili sliced into thin rounds (can substitute 1-2 jalapeño peppers)
- 12 ounces baby corn canned, drained
- 1 ½ teaspoon curry powder
- 15 ounce coconut milk
- 3 scallions sliced
- ¼ cup loosely packed cilantro and thai basil leaves chopped
- 1 medium zucchini sliced with the ribbon blade of a spiralizer
- 1 medium carrot sliced with the ribbon blade of a spiralizer
- 8 ounce seasoned tofu
- salt or fish sauce to season
- Optional: 1 ½ cups cooked brown Jasmine rice to serve with the recipe
- In a large saute pan, heat the oil to medium-high heat, and sauté the onions, garlic and thai peppers until softened, about 3-4 minutes
- Add the baby corn, and move the vegetable off to the sides of the pan
- Add the curry powder to the empty spot in the middle of the pan, and toast it for about 30 seconds.
- Add the coconut milk to the pan, and stir to combine well with the curry powder and other vegetables.
- Add the herbs, zucchini, carrot, and tofu, and let the sauce come to a boil. Reduce heat to low, and simmer for about 5 minutes.
- Add salt, or about ½ teaspoon fish sauce to taste.
- Serve immediately. May serve over Jasmine rice if desired.
The rice isn't necessary, but it is delicious to soak up the coconut curry sauce. Nutrition information does not include the rice.
What's your favorite ethnic cuisine? Do you have any good Thai (or Mexican) restaurants near you?