Thai Coconut Veggie Curry

Fall is upon us and there is nothing more comforting than a hearty bowl of warm coconut curry. Growing up with a Korean mother made me accustom to strong spices and flavors. Once it gets cold I crave warm Asian soups and curries. This is my version of my mother’s infamous Thai Coconut Curry. I cheated and used TJ’s Thai Yellow Curry Sauce, which makes almost anything taste good. I added all the veggies I had in my fridge along with TJ’s Baked Tofu and smothered it in coconut milk and curry sauce. Alternatively you can use chicken (or other meat of choice) and curry paste. I served it with garlic cauliflower quinoa rice (recipe below).
14332918_10208547332458198_2331277713872233479_n14329953_10208547313137715_5909409146865098569_n14333103_10208547313057713_627364329260928956_n14332918_10208547332458198_2331277713872233479_n

Ingredients:

1 tablespoon coconut oil

1 onion

1/2 cup frozen spinach

1/2 cup frozen peas

1 cup organic baked tofu

1/2 cup organic broccoli slaw

4 carrots

1 broccoli

1 can lite coconut milk

1/2 cup TJ’s Yellow Curry Sauce (add more if you like spice)

1 cup veggie or chicken broth

1 teaspoon curry powder (I added another 1/2 of a teaspoon)

1/2 teaspoon ginger

1/2 teaspoon garlic powder

Lime and cilantro

Directions for garlic cauliflower quinoa rice:

  1. Rinse 1 cup quinoa (or brown rice) thoroughly. Bring 2 cups of water to boil then add the rice. Alternatively for more flavor try using 1 cup water and 1 cup chicken/vegetable stock. It gives the rice a bit of seasoning and taste.
  2. After 5 minutes, lower to a simmer and cook for 15-20 minutes. Add a splash of water (or vegetable/chicken stock) as needed.
  3. Once the rice has absorbed the water, add 1 cup cauliflower rice along with a splash of water/chicken stock.
  4. Once tender and fluffy add the chopped garlic and salt.
  5. Set aside until serving.

Directions:

  1. Heat coconut oil and sauté onions until golden.
  2. Stir in spices then the coconut milk, curry sauce, and vegetable stock. Mix for 2-3 minutes.
  3. Add the chopped carrots and broccoli, stirring frequently. Cook until tender, around 10 minutes. Then add the frozen peas, spinach, and broccoli slaw.
  4. Taste (frequently!) and adjust seasoning as needed. I like a lot of spice so I am always adding more than I list.
  5. Serve with lime and cilantro.

Asian SF Restaurants

Chubby Noodle (Marina and North Beach)

IMG_3341

Spicy Ramen Noodles

IMG_3340

Kung Pow Wings

IMG_3343

Korean Pork Tacos

Modern Asian food with a trendy atmosphere. Small portions and high-quality. Recommend: Spicy Garlic Noodles, Tuna Poke, Korean Pork Tacos (best thing on the menu), Kung Pow Wings, and Garlic Green Beans. They also have good sake. (5 taste, 5 atmosphere, 5 service)

Saiwalks (Marina)

IMG_3708

Pho Comfort

Casual Vietnamese food. Best Pho in the neighborhood. Perfect for a rainy day or when you feel under the weather. Recommend: Pork Shrimp spring rolls and Pho Comfort. (4 taste, 4 atmosphere, 4 service)

Blackwood (Marina)

IMG_3430

Spicy Eggplant and Pad Kee Mow

IMG_3427

Dinner Stone Pot (my favorite)

Thai-American fusion. Great brunch and dinner. Recommend: Pad Kee Mow, Spicy Eggplant, Dinner Stone Pot, and Chilean Prom. (5 taste, 5 atmosphere, 5 service).

Pabu (Financial District)

IMG_3514

Happy Spoon Oysters

Upscale sushi. Our waiter was very passionate and enthusiastic about the food. Recommend: Happy Spoon Oysters, Chicken Meatballs, Squid Okonomiyaki1 (Squid Pancake with an egg on top), and Blue Ocean roll. (5 taste, 5 atmosphere, 5 service)

Tamashisoul (Marina)

IMG_3495

Crazy Love Roll

IMG_3490Good reasonably priced sushi. Recommend: Crazy Love Roll (salmon tempura and avocado, topped with torched spicy tuna). (4 taste, 4 atmosphere, 5 service)

Happy Shabu Shabu (Lower Pac Heights/ Japan Town)

IMG_3449 IMG_3450Japanese shabu-shabu. You cook your own meat and veggies at the table in broiling broth. I came here for the all-you-can-eat deal with a group of friends. Tip: If it’s your birthday your meal is free. Recommend: All-you-can-eat deal. It’s $40 for unlimited meat, sake, and beer. (4 taste, 5 atmosphere, 4 service)

Thai Coconut Red Curry

Thai Coconut Red Curry

IMG_2054 IMG_2056 IMG_2057 IMG_2058 IMG_2065

Instructions:

1 cup jasmine rice

1 onion

1 bell pepper

1 teaspoon fresh garlic

1 teaspoon fresh ginger

2-3 tablespoons red curry paste

1 can coconut milk light

1/4th cup coconut cream

1/4th cup chicken broth (or 1/4th cup coconut milk)

3 carrots

1 pound tofu or chicken

1 cup frozen peas

3 green onions

1-2 tablespoon soy sauce or tamari sauce

Handful of leafy greens (optional—I used baby broccoli)

Cilantro for garnishing

Pinch of chili flakes

Directions:

  1. Wash and cook rice with 1 ½ cup water.
  2. Sauté onion, bell pepper, garlic, ginger, and curry paste.
  3. Once onions are soft add the coconut milk, coconut cream, and chicken broth.
  4. Add carrots, tofu, leafy greens, frozen peas, green onions, and soy sauce.
  5. Sprinkle cilantro and chili flakes on top.