Thai Red Coconut Curry with Tofu

Ingredients Sauce

• 4 tbsp tomato paste or crushed tomato
• 1 small onion, peeled and quartered
• 1 thumb-size piece ginger peeled and sliced
• 3 cloves garlic
• 2 tbsp soy sauce
• 1 tbsp paprika
• 1/2 tsp red chili powder
• 1 heaping tbsp coriander seeds, ground
• 1-2 red chilies, depending on how spicy you want it
• 1/2 tsp turmeric
• 1 tbsp ground cumin
• 2 kaffir lime leaves (if available)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 can coconut milk
• juice of 1/2 – 1 lime
• sea salt to taste

Stir Fry

• 1 cup fresh basil leaves (roughly chopped if large) chopped
• 1 green bell pepper diced largely
• 1 red bell pepper diced largely
• 1 bunch bok choy
• 8-10 mushrooms quartered
• 1 package tofu diced in one inch cubes
• 1 tbsp lemon juice
• 1/2 tsp tumeric
• 1/4 tsp red chili powder
• 1 tbsp grape see oil
• 1 tsp ground coriander seeds
• 1 clove garlic minced
• 2 tsp coconut oil
• 2 tbsp cilantro for garnish

Directions

1. In a food processor or Blendtec blender, combine all ingredients for sauce and blend well
2. In a bowl combine lemon juice, tumeric, red chili powder, grape see oil, coriander seeds, and garlic and mix well. Toss tofu in this mixture
3. In a skillet heat coconut oil on medium heat. Add tofu to skillet and brown on each side. Remove from skillet once browned and set aside in a bowl
4. In the same skillet sautee green pepper for 3-5 minutes on low to medium heat, ensure it is still crisp, add mushrooms and saute for an additional 3 min. Add bok choy and saute for 3 min
5. Add sauce to the veggies and heat
6. Add basil and cook until slightly wilted. Then add tofu
7. Garnish with cilantro
8. Serve with brown rice or quinoa

Prep time and Cook time :30-45 min Serves: 4

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