Thursday, August 4, 2016

Chicken-Tofu Green Curry

Since I went to the trouble of making the Green Thai Curry Paste, it only made sense that I take it out for a test-drive. Luckily, we're in the midst of one of our mid-season "clear out the pantry/fridge/freezer" blitzes, constantly trying to make room for the various produce coming in from the garden and my every-other-week farmer's market visits. The last time I really dug into our deep freeze, it was to find a space for (yet another) baked good - which was delicious and will be posted soon! - and while shuffling things between shelves I came across a bag of roasted chicken and an unopened package of Thai-style frozen vegetables. A trip to the pantry revealed a can of "lite" coconut milk we bought by mistake (usually we only buy the full fat for cooking) and instantly I had the makings of a week's worth of meals for Mom.

Chicken-Tofu Green Curry

There wasn't quite enough chicken to classify it as a "chicken curry" dish, but I knew I had a block (or ten) of tofu in the freezer too, so I pulled it out, micro-thawed it and quickly pressed it while I prepped and cooked the rest of the ingredients. After a quick simmer, a flavourful, pleasantly garlicky, just-spicy-enough dish was ready, and not only was is delicious on it's own right out of the pot in my authentic Thai rice bowl, but it was even better the next day when the sauce had slightly thickened and soaked into the rest of the ingredients. Served over black sticky rice (my current favourite), it mixed into a perfect marriage of tastes, and according to Mom it froze and reheated like a dream too.

What are some of your favourite "pantry / fridge / freezer raid" meals?

Chicken-Tofu Green Curry
Serves 8 with rice
2 tbsp coconut oil
1 large onion, halved and sliced thinly
1 tbsp minced ginger
6 garlic cloves, minced
7 oz shredded green cabbage
3 tbsp Green Thai Curry Paste (or storebought)
1 tbsp fish sauce
1 tbsp Sriracha (to taste)
1 can (14.5 ounces) “lite” coconut milk, well shaken
½ cup fat free, low sodium chicken broth
juice and zest of 1 lime
12 oz firm tofu, pressed and cubed
¾ lb cooked chicken or turkey, chopped
1 package (500g) PC Bangkok-Style Vegetable Blend (broccoli, carrots, green beans, baby corn, red bell pepper, onions, mushrooms and sugar snap peas), unthawed - use a similar Asian vegetable medley or your favourite fresh veggies
1 cup minced fresh basil leaves (preferably Thai or Opal basil... I used Emerald Wine)
  1. Heat oil in a large pot over medium heat.
  2. Add onion and cook 5 minutes, until softened.
  3. Add ginger, garlic, and cabbage and cook, stirring occasionally, for about 5 minutes or until cabbage begins to soften.
  4. Stir in curry paste, fish sauce, Sriracha, coconut milk, broth, lime zest, tofu and chicken.
  5. Simmer for 5 minutes, until slightly thickened.
  6. Stir in vegetable blend and cook about 8 minutes, until heated through.
  7. Stir in basil leaves and serve.
Amount Per Serving
Calories: 201.3
Total Fat: 10.2 g
Cholesterol: 37.5 mg
Sodium: 432.9 mg
Total Carbs: 10.7 g
Dietary Fiber: 2.4 g
Protein: 18.8 g