Happy Thursday Friends!
We’re almost to the the end of the week! Woohoo! Today, I wanted to share with you a step-by-step tutorial on how to make curry! Before I dated Will, I never realized how easy it can be to make it at home. Not only is it easy, its just as delicious as any you buy in a restaurant!
The one thing we love about curry is that you can basically throw any vegetables and protein you have on hand and make a delicious curry! We have experimented with a lot of vegetables: mushrooms, broccoli, eggplant, summer squash, pepper, carrots, and more. Since I’m a vegetarian, we usually choose tofu or seitan for the meat – but feel free to use chicken, beef, fish…. whatever strikes your fancy!
There are two crucial curry ingredients that are a little harder to find: fish sauce and curry paste. Luckily, we have a small Asian market in Memphis (who knew?!) so we could buy them there. However, I know that you can also find the curry paste in the International foods aisle at Whole Foods (and others I’m sure!). The fish sauce can easily be substituted with soy sauce if you can’t find it anywhere near you. If subbing soy sauce, you can be a little more liberal with how much you add; it’s nowhere near as strong as fish sauce!
Also, make sure you do not shake the can of coconut milk you use. In order to get the fat layer on top you need for sauteing the protein, you have to let it rest on the shelf for a day or two (or more if you plan ahead).
Let’s make curry, shall we?
Here are all the ingredients we chose for this curry.The small can is the curry paste – that will give you an idea what you are looking for in the store!
I bought extra firm tofu for this curry since it will hold up a little better. I’ve heard that pressing it a bit also helps the tofu hold its shape when cooking. To press it, I cut the block in half and lay both pieces on a paper towel. I topped these slices with another towel and a cookie sheet. On top of that I added a book. (Any heavy object will work!)
All the extra water is getting squeezed out of the tofu under there! I just set this aside and let it press until I was ready to add it to the sauce, maybe 15 minutes or so. It doesn’t take long.
Chop all your veggies into evenly sized pieces. Love all the color in there!
Bring a stock pot to heat on the stove. Skim off the thick cream layer from the can of coconut milk, add to the pan and heat.
Add about a tablespoon of the curry paste. You can add more or less to taste; it all depends on the type and brand of curry paste whether it is super spicy or not! We’ve made a couple in the past that were too spicy even for us! Whew!
Continue to heat and stir the curry paste/coconut cream until melted together. Once it starts to simmer, add a teaspoon of fish sauce.
Here’s what you are looking for if you decide to buy fish sauce! A little bit goes a long way! If you can’t find it, no worries. Soy sauce works just as well.
Time to add the protein to the pot! Stir until covered with the curry sauce and cook on medium heat until meat (if using) is cooked through.
Now, add your vegetables and the rest of the can of coconut milk (ie. the clear liquid layer underneath the solid stuff you removed in the first step.) Cover and simmer on medium heat until vegetables are cooked through. (We like ours to have just a little crunch still.)
Easy Homemade Curry
– 1 8 oz. block firm tofu (or 8 oz. protein of choice)
– 1 small head broccoli
– 1 red pepper
– 2-3 medium carrots
– 1 pint of mushrooms
– 1 can coconut milk (Do not shake the can before opening! Try to use a can that has been sitting on a shelf for a while – the layers will be better separated.)
– 1 tablespoon curry paste
– 1 teaspoon fish sauce
– Rice or shredded cauliflower for a base on which to serve curry
1. Chop the vegetables and protein into even pieces.
2. Heat a large stock pot on medium heat. Skim cream layer from the can of coconut milk and add to pan. Add the curry paste. Heat and stir the two together until well mixed and beginning to simmer. Stir in the fish sauce. Add the protein.
3. Cook protein in curry/coconut mixture until cooked through.
4. Add vegetables and the rest of the contents of the can of coconut cream. Stir and then cover the pot and simmer until the vegetables are cooked.
5. Serve over rice or shredded cauliflower. Enjoy!