by: foolishsparrow Mama's Favorite Coconut Curry

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If you know me for any period of time, you'll know I call myself "Mama." This only applies because I have a cat. I also like to feed people. This is one of the first things I "invented" that I wrote down the recipe for. It's also vegetarian, but if you are averse to tofu, you can always throw some shrimp in this recipe. I think that would be the best. To make it vegan (or if you don't like yogurt), omit the yogurt entirely and add more coconut milk, and use Earth Balance.


DateCreated on : 31-12-2007

Ingredients ( 3-5 )

  • 3 tablespoons of mild yellow curry (I prefer Frontier brand)
  • one block of extra-firm tofu, cubed (or 1/2 lb shrimp)
  • four smallish potatoes (red or yukon gold... I like yukon gold)
  • one can coconut milk (full flavor, none of that "lite" nonsense. unless you're on a diet.)
  • butter or substitute (Earth Balance is the best!)
  • sour, or "plain" yogurt (Seven Stars Farm is my favorite! Go ahead and buy the bigger size, because you can make a Mango Lassi with the rest of the yogurt later!)
  • soy sauce (you can also use salt, but soy sauce has the saltiness and added flavor you crave!)
  • a couple cups of white basmati rice (or however much rice you like with an Indian meal) I recommend my hometown's "Texmati" Brand!
  • mango juice or puree

Directions

  1. Poke holes in your potatoes with a fork, enough for steam to be let out when they cook. Put them in the microwave on the "baked potato" setting. (If you don't have a microwave, or one without a potato setting, go ahead and pop these bad boys in the oven for an hour, on about... 350?)
  2. On the stove, melt a little butter (or substitute) in a rather large saucepan. Throw in your tofu and saute.
  3. Sprinkle a heaping tablespoonful of curry onto your tofu and keep stirring. Mix it all up in there with the butter. (Feel free to add a liiiiittle bit of water or butter if the tofu seems chalky with curry.)
  4. When the tofu seems about the consistency you want (I love squishy tofu; my roommate loves hard, tough tofu), add about half your coconut milk. Thaaat's right. Just sight it. You'll be fine. Now let it simmer. (For shrimp, you'll wanna peel those bad boys and throw them in when you've only got to cook them for 10-15 minutes. Bear that in mind.)
  5. Your taters (precious) should be done at this time. Cut them up into bits as big or small as you please. Dump 'em in with the tofu.
  6. Now's the time to fix the rice. Follow the directions on the box, or, if you don't know how to cook rice, find out now. You obviously have internet access. Trick is, put in a lot of water with your rice, then bring it to a boil, then back to a simmer until your rice makes little "nests." You'll see what I mean. If you don't, call your local Chinese/Indian restaurant and order rice now.
  7. Add almost all of your coconut milk to your potato/tofu mix. (Add enough to make it look like a sauce, not a soup.) Add another HEAPING tablespoonful of curry, soy sauce or salt to taste (about a teaspoon to a tablespoon of soy sauce) and continue simmering, spooning your coconut curry sauce over your tofu and potatoes.
  8. While your tofutaters w/cococurry sauce simmers, take this opportunity to make a Mango Lassi. Mix together 1/4 cup mango puree/juice, 1/4 cup yogurt, and 1/2 cup water. (Also, you can add honey and cardamom!) (This only makes one serving!)
  9. Your curry should be about done, and so should your rice. If everything's ready, get out a big ol' bowl and lay down a bed of rice. Put your curry mix on top, and you're done! (It's also fun to dress it with a mango dressing, like a salad - 1/2 cup mango puree/juice, 1/2 cup yogurt!)