Thai Red Curry Broth Over Miso Butter Rice

• 総時間: 36 minutes

材料

For the Thai red curry broth:

4 ounces + 1 tablespoon red curry paste*

1 teaspoon grated ginger

Zest of 1 lime

1 teaspoon curry powder

1-13.5 ounce can full-fat coconut milk

1/2 cup vegan chicken broth

1 teaspoon tamari

1 teaspoon brown sugar

Juice of 1/2 lime

For the eggplant:

1/2 large globe eggplant, cut into strips

1 1/2 tbsp olive oil

1/2 tsp salt and pepper

For the tofu:

1 block extra firm tofu, pressed and cubed

1 tbsp olive oil

1 tbsp tamari

1/2 tsp garlic

1/2 tsp coriander

1/2 tsp umami or mushroom powder, optional

1 tsp cornstarch

In the bowl:

roasted eggplant and tofu

miso butter rice (recipe one post back)

scallions

cilantro

手順

Preheat the oven to 425. Toss the eggplant in olive oil, salt, and pepper. Toss the tofu in olive oil, tamari, garlic powder, coriander, and umami seasoning. Then add cornstarch and toss again. Place on a parchment lined baking sheet with the eggplant. Bake for 25-30 minutes until crispy.

Heat neutral oil in a skillet or pot on medium. Add the curry paste, ginger, and lime zest and cook for 2-3 minutes until the paste darkens and everything is fragrant. Add the coconut milk, broth, tamari, and brown sugar and stir or whisk to combine. Gently simmer, uncovered, for 5-7 minutes until warmed through. Remove from heat and squeeze in the lime juice.

Note: we are crazy for curry paste so we do the additional tablespoon but you can omit if you aren’t crazy