Red Hot Coconut Curry

different curries for you to select.

The red curry paste aids the digestion fire to be activated in a soft way. You can replace tofu with large cubes of squash or sweet potatoes. Add hing to the recipe if you want a garlic flavor.

Coconut milk helps the immune system, prostate gland, lowers blood pressure, relaxes muscles and nerves, and keeps skin and blood vessels flexible and elastic. It's rich in Selenium, Phosphorus, Magnesium, and Potassium.

Ingredients:

    sunflower oil, as needed
    1/2 pound extra firm tofu, sliced or cut into chunks
    1-2 tablespoons curry powder
    1-2 tablespoons powdered ginger
    soy sauce or tamari, to taste
    1 leek, chopped
    1/2 cup carrots, chopped
    3 to 5 tablespoons red curry paste
    1 (15 ounce) can coconut milk (lite coconut milk is best for Kapha)
    2 cups basmati rice, cooked

Preparation:

Heat oil in large saute pan on medium-high. Cook tofu until browned, seasoning as you go with curry powder, ginger, and soy. You may have some stick to the bottom; this is ok.

Add leeks, and carrots. Season once again with a bit more soy sauce. Continue to saute.

Stir in red curry paste, starting with less and you may add more. Once fragrant, pour in coconut milk. Reduce to simmer and partially cover.

Let flavours meld for about 1/2 hour, tasting and stirring periodically. Adjust seasoning as needed. If using lite coconut milk, and you need to thicken, simply keep the lid off.

Serve poured atop rice.

Great additions would be some Thai basil stirred in near the end, as well as a green.

Makes: 4 to 6 servings.Serve with Basmati rice.

Recipe taken from www.vegweb.com adapted by bhuvaneswari.