Tasty Thai Stew

I threw this together one wintery evening after having bought a jar of yellow curry paste, and I absolutely love it! It’s velvety, flavourful and by no means restricted to winter. I think The RootsPhrenology album is just what the doctor ordered to get you through this hip, jivin’ recipe. Oh, this recipe’s good for at least two meals for two people, and the leftovers reheat marvelously – yay leftovers!

Warm and saucey, this one-dish meal is just what the doctor ordered... if you were sick... which doesn't mean that you need to be sick to eat it. Oh you get the idea!
  • 1 tbsp cold-pressed canola oil
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 hunk of fresh ginger (or 1/2 tsp ginger paste)
  • 2 tsp yellow curry paste
  • 1 block tofu, cubed (or fikken)
  • 1 sweet potato, cubed
  • 2-3 potatoes, cubed
  • 2-3 carrots, cut into chunks
  • 1 can coconut milk
  • 1/2 can’s worth of water (rinse out the coconut milk can)
  • 1 tsp soy sauce
  • 2 tsp veggie oyster sauce
  • 1 tsp roasted sesame oil
  • 1 tsp veggie broth concentrate (or 1 cube veggie broth)
  • about 1 cup broccoli or Chinese greens, cut into bite-sized pieces

Heat oil in a medium saucepan (otherwise known as a pot) over medium heat. Add onion, garlic and ginger. Keep it movin’ in time with the music, until the onions are translucent and everything smells awesome. Add curry paste and mix well. Add tofu and – you guessed it – mix well without breaking up the tofu too badly. Add sweet and regular potatoes, as well as carrots. Mix, then add coconut milk, coconut milk-water, soy sauce, “oyster” sauce, sesame oil and veggie broth. Stir, bring to a boil and simmer for 15-20 minutes or until the potatoes are soft and the stew has reduced and thickened. Add greens and cook for another minute. Serve with fresh crusty bread, over rice or rice noodles, or enjoy it with nuthin’ at all!


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