Night of the Living Dead Curry Make this curry, sprout, root and replant all the vegetable scraps and you, too, can bring life back from the dead. Serve over brown rice.
1 15-ouncecan coconut milkregular, full fat is best — use lite coconut milk only if you must
3tablespoonsred curry pasteavailable in most supermarkets and in Asian markets and specialty stores
1-inchfresh lemongrasstough exterior discarded, tender center thinly sliced)*
1tablepoons soy sauce or tamari
2teaspoonspalm sugar* or brown sugar
3carrotsabout 1-1/2 cups, chopped
3ribs celeryabout 1 cup, chopped
1cuppineapplecut into 1-inch chunks
1 14-ouncepackage firm tofudrained, pressed to expel water and blotted dry, cut into 1-inch cubes
1limezested and juiced
3/4cupfresh basil leavessliced into skinny ribbons
1cupmung bean sprouts
1/4scallionsthinly sliced
sea salt to taste
1handful cilantrocoarsely chopped
Instructions
Heat coconut milk in a large skillet. Bring to boil. Stir in red curry paste for a minute, until it dissolves and gives the coconut milk a pinkish tone — like a bit of a blush. Stir in the lemongrass, soy sauce and palm sugar or brown sugar. Continue stirring for another 3 to 5 minutes, or until coconut milk begins to thicken.
Add the chopped carrots, celery, pineapple and tofu. Stir gently to combine. Reduce heat to medium, cover the skillet and cook for about 8 minutes, allowing the vegetables to become tender and curry-infused.
Stir in the lime zest and juice and thin ribbons of basil. Add the bean sprouts and give a gentle toss to combine. Season with sea salt and garnish with chopped cilantro.
Notes
*Available in Asian markets and some specialty markets