This is not the curry I made, but it looked kind of like this. But mine is thicker and has the greens in it so less bright orange.
The Way:
Tofu. Cut your extra-firm or firm tofu into cubes and put it between some towels for 20 minutes or while your oven preheats (425). One key to more palatable (flavorful?) tofu dishes is to dry that bean curd out and give it some texture! When you’re ready to roast it, throw it on a pan with some olive oil and salt and pepper and soy sauce (sub. tamari, amino acids) and bake until it’s browning and crisping (the exact time will be up to you—keep an eye on it, it’s your painting, make it how you like it. Approx. 25 minutes.
Veg. Saute onions and whatever other vegetables (except greens) you’re hoping to include in this dish in whatever oil you like (olive, ghee, butter, veg, coconut). I decided on carrots and peppers for this dish. You want to make sure these are soft and translucent (8-10 mins). You can add fresh garlic and ginger with a few minutes remaining if you want to go that route.
Greens. Add your finely chopped greens, in this case the gorgeously colored Tuscan Kale (sub other kale, collards, broccoli greens, even escarole, chard, or baby arugula/asian greens). Push them around until their incorporated into the veg mixture and glistening, starting to soften, 1 min.
Paste and Spices. Add thai red curry paste (1-2 Tbsp) and soy sauce (1 Tbsp) and any other spices you’re using (I also added a touch of roasted red chili paste and 1/2 Tbsp whole coriander, which was decided star). This is to open up the spices’ aroma a bit. Be sure not to burn it (lower the heat to med, keep it moving). You could add bullion or tomato paste or black bean chili paste if you want more umami or a different profile.
Liquid. Add coconut milk (1 can—shake it first!) and tomatoes (1/2-1 can depending on how much acid/sweet/tomato flavor profile you’re looking for. Add 1/2-1 c. peanuts.
Make it Saucy. Get that immersion blender out (or your Vitamix!). Separate out 1/4 to 1/2 to 3/4 of the mixture and put it aside (how thick do you want it? The more of the mixture you blend, the thicker the sauce. If you make it too thick, you can always thin it with more coco milk or tomato, etc I like lots of little bits left in the curry to go with the tofu, so I blend about half). Blend the remaining bit until it’s at the consistency you like, then add your set aside bit back in.
Consummate and Consume. Add your tofu when you’re satisfied it’s ready. Top with thai basil and fish sauce, if you’re so inclined. Serve over Jasmine rice and voila!
-Matthew Insley