Quick Coconut Curry Stir-Fry
January 21, 2009 at 2:46 pm 29 comments
I’m always looking for a relatively quick and healthy lunch option…and this one was definitely a hit. The sauce is really simple to throw together, and yet is very flavorful. Yum!
Quick Coconut Curry Stir-Fry
1 medium onion, chopped into 1/2 inch chunks
1 pound extra firm tofu, cut into 3/4 inch cubes
2-3 cups broccoli, snap peas, peppers, mushrooms…you choose!
Salt and pepper to taste
Stir-Fry Sauce:
1 (14 ounce) can light coconut milk
1/4 cup soy sauce
1 teaspoon agave nectar
1 1/2 teaspoons curry powder
1 teaspoon (about a thumb size) minced fresh ginger
Saute the onion in olive oil until soft. While that is cooking, stir together the sauce ingredients and set aside. Add all of your veggies to the onions and saute for a few minutes. Pour the stir-fry sauce over the mixture and cook through until veggies are soft. You could throw in a couple handfuls of spinach until just wilted if you like (right before you serve it). Serve over quinoa or brown rice. Top with some sweet thai chili sauce for a little extra kick! 🙂
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1.
Mary Ellen | January 21, 2009 at 6:21 pm
My MIL was born and raised in Thailand. She gets a red curry paste that is really tasty when sauteed in olive or coconut oil and then coconut milk is added. It is a different flavor than the traditional yellow curry powder.
2.
Jules | January 21, 2009 at 9:14 pm
This sounds delicious! I will have to add it to the menu for February. Thank you! 🙂
3.
livelightly | January 21, 2009 at 9:18 pm
Mary Ellen…if I didn’t have to feed the curry to Bella (she doesn’t like spicy stuff), I would load it up with the green curry paste in my fridge! 🙂 I LOVE green and red curries (actually it’s more like obsessed). I agree that it’s a much stronger/different flavor than yellow.
4.
flo | January 21, 2009 at 11:05 pm
yum!
I sneak in just a bit (one tsp?) of red curry paste in stir-fries, the little ones hardly notice. (or could it be that their taste buds have already adapted? lol)
I’ve made the cornbread muffins twice now. It’s another keeper. Thanks.
5.
livelightly | January 22, 2009 at 5:00 am
Yes, I might just have to sneak it 🙂 It’s funny because I ate it while I was pregnant with her, and it didn’t used to bother her as much as it does now. Her taste buds have changed though. And yes…I LOVE the muffins. I’ve made them at least 2 times a week since I found that recipe.
6.
Staci | January 22, 2009 at 3:04 pm
Thank you for all of the wonderful recipes and mostly the INSPIRATION!!!!! 🙂
I am pregnant with baby #5 and when I am pregnant I cannot even stomach the thought of preparing or eating meat. For many years my family and I have eaten healthy, but thanks to wonderful websites such as yours (especially yours!!), I have the knowledge and the motivation to go 100% vegetarian. My nausea and frequent upset stomach have gone completely away by eating 2 raw meals, and one cooked veggie meal!! This is sooo exciting for me!
I even recently started a veggie food blog of my own! I thanked you, and linked you at the bottom of the first post…
Anyways, thanks.
Blessings!!
Staci
7.
Kat | January 24, 2009 at 5:27 am
This sounds great! I have troubles draining my tofu. Seems it’s still SO wet because it takes a loooong time to cook. And I don’t want to smash it in a colander because I like to cube it. I would LOVE if you would make a video showing how you drain your tofu..? lol
8.
livelightly | January 24, 2009 at 5:33 am
Kat…I used to be a lot more diligent about prepping my tofu than I am now. For this recipe, I just pressed it briefly between some towels, cubed it, and then gently turned it into the stir-fry so it didn’t “smoosh” 🙂
Be sure you are buying the water packed EXTRA FIRM if you want the best shape retention…
To get most of the water out, wrap the block in some towels and set a heavy object on top of it. Let it sit there for several hours and it should be pretty well drained.
Another method that you can use is freezing and thawing tofu. Freeze it solid, then put it into the fridge until it’s thawed. Doing this will give it a more spongy texture. At this point, you can cube it and fry it in oil and it will be very tasty!
9.
Dawn | January 28, 2009 at 11:42 pm
Okay, having NEVER made curry before…but having loved it at a restaurant…this recipe was awesome! I had a cold, and gave it that “kick” of chili sauce to clear my sinuses…fantastic!
The second time, I added a can of drained pineapple when I added the sauce, and a few squirts of thai chili sauce, and it was also good, something a little different. I think it would be even better with fresh pineapple, though! (Isn’t EVERYTHING better fresh???)
10.
Ashaki | March 11, 2009 at 4:03 pm
Give thanks- trying this tonight
11.
Alexandria | May 11, 2010 at 4:22 pm
Amazing!!–Thanks! I am very cooking challenged, yet I wanted to find a curry sauce that wasn’t sugar based! I put the sauce over veggies (no rice) and a side of sweet potato fries and mango chutney–it was delightful. The sauce is yummy, yet quick.
12.
Carmen | March 15, 2011 at 9:19 pm
Great recipe. I found your site through a google search for thai sauces. What a pleasant surprise to find that all your site was dedicated to vegetarian recipes. Keep up the great work!
13.
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15.
b | March 1, 2013 at 5:41 pm
Just made this for dinner tonight. It was pretty tasty! I did change a few things though…I added honey instead of agave nectar, I added about 1/4 tsp curry, 2 tsp. chilli paste, splash of rice vinegar, 1/2 tsp. salt, and about 2 splashes of lime juice. YUMMY! Oh, I didn’t hav lite coconut milk so I just used regular. It gave it a real nice creamy taste. Thanks for the recipe!
16.
b | March 1, 2013 at 5:42 pm
sorry not a 1/4 tsp of curry, 1/4 tsp of tumeric! I added the same amount of curry you suggested
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Natalie | June 21, 2013 at 6:38 pm
I made this substituting honey for the agave nectar, using scallions for the onions. Came out really tasty. I will definitely make this again.
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