Being from Cupertino I’m embarrassed that it took me so long to take my first trip to H Mart in Colorado. But I finally did and it was magical. I was most excited about the curry pastes, which is something I thought was common in grocery stores but I guess not at the suburbs King Soopers. I got several to try, the first was the green curry. This is such a simple throw whatever veggies and protein you have in with the curry paste and coconut milk.
Only thing that makes it better is a Syracuse game on in the back.
Ingredients
- 1 cup green beans
- 1/2 red onion, cut into 1 inch chunks
- 1/2 Eggplant, small cubes
- Leftover broccoli stems
- 3 cloves garlic
- 1/2 cup cherry tomatoes, halved
- 1/2 block firm tofu
- 2 Tbsp coconut oil, divided
- 1/2 jar green coconut curry paste
- 1/2 can coconut milk
- 1 tsp Thai lemongrass mix paste
- 1/4 to 1/2 cup water
- 3 chicken thighs (optional)
Instructions
- Drain water out of tofu by placing it in paper towels with a plate and your coconut milk can on top to squeeze it.
- Chop eggplant, sprinkle with salt. Let it sit for a half hr and drain any water out of it.
- Heat 1.5 Tbsp of the coconut oil over medium high heat.
- Add all the veggies except the tomatoes (and garlic if you don’t want it crisp)
- While those are cooking heat remaining coconut oil on a flat pan. Slice the tofu into slices about 1/2 inch thick, and place on the hot pan. Let it sit 4-5 minutes. Then flip.
- If the carnivore wants chicken tell him to cook it in the air fryer.
- While tofu is cooking on the first side add curry paste, coconut milk, and water to the veggie dish.
- Add the lemongrass paste to taste.
- Cut the fried tofu into cubes and add to the veggies and curry.
- Cut cherry tomatoes in half and stir in.
- Serve with rice and top with sriracha!
NicStan Cooks 