• The Dancer's Pantry

.Thai Green Curry with Broccoli and Spicy Fried Tofu.

Updated: Mar 5



#Cookingwithfriends Part 1.


For those of you who follow me on Instagram, #cookingwithfriends is an collective recipe development idea I created for all of us to participate in. If you don't follow me on Instagram (you should... @thedancers_pantry), that's ok because you still get a custom recipe from me here on the blog!


Here's a breakdown of how it works:

Once a month on my Instagram story I will post a series of polling questions as well as interactive questions for my followers to participate in. For example, "lunch vs dinner", "salty vs sweet", "what ethnicity or region of food?", and "what vegetable should be the star of the dish?"


My friends on Instagram then vote for their favorite option and send in their specific choices and when 24 hours is up, I collect the highest percentage of votes and make a recipe from what YOU all created.


How fun is that?


So, here it is #cookingwithfriends Part 1.


1. Lunch vs. Dinner: Dinner

2. As the base- Greens vs. Carbs/Starch: Greens (but starch was so close in percentage I added an optional starch)

3. Ethnicity/Region of Food: Thai

4. Spicy- Yes vs No: Yes

5. Star of the dish: Broccoli

6. How to cook it- Stovetop vs Oven: Stovetop

7. Raw ingredients- Yes vs No: Yes

8. Vegetarian vs Vegan: Vegetarian (but, no dairy was used regardless)


Please remember to subscribe at the bottom of the page and follow me on Instagram and Facebook for fun updates!

.Thai Green Curry with Broccoli and Spicy Fried Tofu.


Ingredients:

Serves 4.


Produce:

  • 2 heads of broccoli- cut into small florets

  • 3-4 medium size potatoes- cubed

  • 1 large carrot- peeled and sliced into thin rounds

  • 1 large bushel of green onions- chopped (white and green sections)

  • 3-5 cloves of garlic

  • 1/2 cup of peanuts

  • 1 cup chopped Cilantro

  • 1 lime

  • Black sesame seeds (optional)


Spices and Other:

  • Green Curry paste- Recommend "Thai Kitchen"

  • Two cans of coconut cream- Recommend "Thai Kitchen"

  • Sambal Oelek (chili sauce)

  • Sesame Oil

  • Extra firm tofu- 1 package

  • Fresh Thai seasoning (cilantro, ginger, chili paste, minced garlic)- Recommend Gourmet Garden


To begin wrap extra firm tofu in 1-2 paper towels and place it under a heavy plate or pot. Press as much moisture out of the tofu as possible. Flip the tofu over at the half way mark to evenly distribute the weight. The more moisture you can press out, the better the tofu will fry. 15-20 minutes.


To begin the curry start by frying 3-5 cloves of minced garlic in roughly 1 tablespoon of sesame oil and 1 tablespoon of Thai seasoning in a large pot. Keep the heat at medium and stir frequently to avoid burning the garlic. When the garlic has turned golden brown add the potatoes, a teaspoon of salt, two cans of the coconut cream, 4-5 teaspoons of green curry paste, half of a lime (squeezed), and stir all ingredients well to combine. Lower the heat to simmer and cover with a lid. Simmer the potatoes for about 10-12 minutes.


While the potatoes are cooking take the tofu and cut it into small cubes. In a large skillet or pot add two tablespoons of sesame oil and 1-2 tablespoons of Sambal Oelek and mix them together. On medium high heat place the tofu squares into the oil and sauce (be mindful of the hot oil "spitting") and fry for 5-8 minutes. Sprinkle with a pinch of salt. The tofu should absorb the flavors of the chili sauce as well as fry in the hot oil. Continue to flip the cubes over for an even texture. When they have finished frying set them aside.

*Depending upon how spicy you enjoy your food, you can either leave the chili sauce out altogether and simply fry the tofu, or make it even spicier by adding an extra spoonful to the oil. Your choice.


When the potatoes have softened add the white sections of the chopped green onions and the broccoli florets to the pot of curry. Bring the heat up to medium and leave uncovered until the broccoli has cooked through and has turned a bright green in color. 5-8 minutes.

*If you prefer to eat the carrots cooked this would be the time to put them into the pot. If you prefer them raw, wait to add until you are ready to garnish.


When all of your vegetables have reached your desired doneness turn the heat off and remove the pot from the heat.


On a cutting board chop 1/2 a cup of salted peanuts. It's your choice how fine you like them chopped.

*I start with a rough chop and then set aside half of the bigger pieces and chop the remaining pieces very fine for a difference in texture.


Now you are ready to plate.


With a ladle spoon into a deep bowl the green curry and vegetables. Top with the crispy, spicy tofu, fresh cilantro, the raw green sections of the onions, and finish with a sprinkle of chopped peanuts and sesame seeds.


If you enjoyed this #cookingwithfriends recipe and want to participate in the next one, make sure to follow me on Instagram!


Thanks everyone for helping me make this delicious recipe! We did great.



If you enjoy this recipe please remember to subscribe to this blog, feel free to share it on Facebook and Instagram and leave me a message below!


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