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Night of the Living Dead Curry

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- ounce can coconut milk regular, full fat is best — use lite coconut milk only if you must
  • 3 tablespoons red curry paste available in most supermarkets and in Asian markets and specialty stores
  • 1- inch fresh lemongrass tough exterior discarded, tender center thinly sliced)*
  • 1 tablepoons soy sauce or tamari
  • 2 teaspoons palm sugar* or brown sugar
  • 3 carrots about 1-1/2 cups, chopped
  • 3 ribs celery about 1 cup, chopped
  • 1 cup pineapple cut into 1-inch chunks
  • 1 14- ounce package firm tofu drained, pressed to expel water and blotted dry, cut into 1-inch cubes
  • 1 lime zested and juiced
  • 3/4 cup fresh basil leaves sliced into skinny ribbons
  • 1 cup mung bean sprouts
  • 1/4 scallions thinly sliced
  • sea salt to taste
  • 1 handful cilantro coarsely chopped


  • 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.


*Available in Asian markets and some specialty markets