Coconut Curry With Tofu And Green Papaya Recipe


Marinated tofu

  • 16 oz. organic tofu
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 2 tablespoons lime juice
  • pinch chili flakes

Coconut curry
  • 3 tablespoons coconut oil or olive oil
  • 1 thumb-size piece of ginger, grated
  • 3 cloves garlic, minced
  • 1/2 to 1 teaspoon dried crushed red chili flakes – to taste
  • ½ medium onion, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoons ground cumin
  • 3/4 teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • 3 tablespoons curry powder
  • 1 14 ounce can unsweetened coconut milk (not light)
  • 1/2 cup vegetable stock or chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce (or soy sauce to make vegetarian)
  • 1 tablespoon brown sugar
  • 2-3 cups peeled green papaya, winter squash, sweet potato or pumpkin, cubed
  • 1 large bunch Swiss chard or spinach, chopped
  • 16 oz. bean sprouts
  • 3 tablespoons fresh lime juice
  • Handful fresh cilantro or basil, chopped
Coconut Curry With Tofu And Green Papaya Recipe

  1. Remove tofu from the container and slice into 1 inch cubes. Add the tofu to a plastic zip lock bag long with 2 tablespoons of soy sauce, 1 teaspoon of garlic powder, 2 tablespoons of lime juice and a pinch of chili flakes. Shake bag to distribute evenly and place into the refrigerator overnight, turning once. Before cooking, drain the marinade from the tofu and place on a paper towel to dry.
  2. To make the curry, heat 2 tablespoons of oil in a large skillet over medium heat. Add the ginger, garlic and chili flakes and stir until fragrant but not browned. Add the onion, coriander, cumin, turmeric, pepper, bay leaf and curry powder. Cook until the onion is soft, about 5 minutes. Add the coconut milk, stock, fish sauce,1 tablespoon of the soy sauce and brown sugar to the pan and stir to combine. Add the papaya (or substitute) to the pan and cook over medium heat, uncovered, for about 10 minutes.
  3. While the papaya is cooking, heat 1-2 tablespoons of oil in a frying pan on medium high heat. Add the tofu when the oil is hot and let brown, about 5 minutes. Add the remaining tablespoon of soy sauce and cook, turning the cubes, until they are crusted and brown. Remove from the pan and set aside.
  4. Add the Swiss chard to the curry and cook uncovered until wilted, about 5 minutes. Add the bean sprouts, tofu cubes and lime juice and stir for 1 minute. Remove the pan from heat. Remove the bay leaf and garnish with chopped cilantro or basil. Serve over rice or noodles.

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