- 1 can of light coconut milk
- 1 Tbsp. of coconut oil
- 2–3 Tbsp. of red curry paste
- 1 Tbsp. curry powder
- 1 block of extra-firm tofu or 1 lb. or boneless, skinless chicken breasts
- 4 cups of broccoli or cauliflower
- 2 cups of sugar snap peas
- 1 tsp of garlic powder or crushed garlic
- ½ tsp–1 tsp. of ginger
- Salt to taste
- Optional: Brown rice, pita
- Makes 5–6 servings
If you’re using chicken, cut into bite-sized pieces and toss with 1 Tbsp. of curry powder. Add coconut oil to the pan. When hot, add the chicken and sauté for about 5–8 minutes. Set aside. If you’re using tofu, drain and press tofu to remove excess moisture. Toss with curry powder and cook in pan with coconut oil, as above.
In the same pan, add the ginger, garlic, broccoli or cauliflower, and snap peas. Add more oil if needed. Sauté for a few minutes. Pour in the coconut milk and let it simmer with the vegetables for another 5–8 minutes. Add in 2–3 Tbsp. of red curry paste, depending on your spice preference, and stir to combine with the coconut milk. Take your protein (tofu or chicken) and add it back to the pan. Bring to a boil for a minute and then simmer until thickened. Serve as stew, over rice, or stuff into pita for an on-the-go option.
— By Jordan, Lasell College