Quick Curry Tofu Stew
An easy flavor bomb for dinner
Did you know there’s a flavor bomb hiding on the shelf of just about every supermarket? If you don’t already keep some of this convenient flavor-maker in your pantry, put it on your shopping list right now! Red or green Thai curry paste, most often sold under the “Taste of Thai” brand, along with a can of coconut milk is a wonderful vehicle for a cascade of veggies and a protein of your choice.
This recipe has tofu and chickpeas, but I have also made it with very good frozen shrimp. I buy the “IQF” (individually quick-frozen) ones from my supermarket, which are not only economical but also convenient. On a night when I haven’t gone to the store and I think there’s nothing in the house for dinner, there’s (almost) always a bag of these huge and very good shrimp on hand. They still have the shells partially attached, but they’re deveined, so there’s very little prep work involved. You can also use chicken, but there’s a fine line between making sure the chicken and its juices are thoroughly cooked and overcooking it, especially if using white meat.
But this version is made with tofu — specifically, medium-firm tofu, which is my tofu of choice when simmering in a soup or stew. It’s soft and custardy, and more readily absorbs flavors than firm or extra-firm tofu, which are great for other things, but not as good here. Tofu is another thing I always keep in the house since it lasts for weeks unopened and is handy for last-minute emergency meals.
As for the liquid in this recipe, for my current way of eating, I prefer to use “lite” coconut milk and some stock. Then I add a little cornstarch to thicken it so it approximates the texture of full-fat coconut milk. I’m expecting a little blowback on this radical idea, since most recipe creators call for full-fat coconut milk and nothing else. I cannot argue that it isn't the richest and most delicious, so please use it if that’s your preference. In fact, use whatever combo of stock (or water) and coconut milk that you like as long as it equals a total of 2 cups.
I wrote this recipe to serve 2 rather than 4, because a few weeks ago, many of you told me that you usually cook for 2 or just 1. It’s very easily doubled if you’re cooking for 4. It’s just a little more unwieldy in a big batch, so I decided to write this to serve 2 (very generously!).
I didn’t love the color that the liquid took on (I think the full-fat would look less murky) for the green version I made today. So, being a food stylist at heart, I ladled some of the liquid into the blender with an extra handful of cilantro and stirred it back in at the end. A great idea! It turned the broth a deep bright green, and was infused with the fresh flavor of cilantro. I didn’t include this step in the recipe as it’s definitely not necessary and would require you to clean your blender. But, if you have the time, energy, and interest — it really does add a nice touch. If you’re using red curry paste, the stew’s broth will be a nice pink-ish color.
I timed myself on this one and, people, it took me 29 minutes from beginning to end (including vegetable prep time) to make this dish. Don’t try to prep everything ahead of time. Prep the carrots and, while they’re cooking, prep the rest. It’s the most efficient way to attack this recipe.
Change up the vegetables to suit your taste or what you have on hand. Cauliflower and string beans are two things that come to mind that would be right at home here. Use this recipe as a flexible template and make it your own!
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Quick Curry Tofu Stew
Serves 2 generously
If using full-fat coconut milk, you won’t need the cornstarch. It’s up to you whether to use full-fat or lite.
1 tablespoon vegetable oil
3 to 4 thin carrots, sliced into coins (about 8 ounces)
1/2 of an 8-ounce container cremini or button mushrooms, trimmed and quartered
1 small zucchini, cut into bite-size chunks
1/2 teaspoon kosher salt and freshly ground pepper
1 tablespoon grated ginger
4 scallions, thinly sliced (keep the white and green parts separate)
1 ½ tablespoons red or green curry paste (Taste of Thai)
1 cup chicken or vegetable stock
1 cup coconut milk (either lite or full-fat)
1 cup chickpeas
1 tablespoon cornstarch mixed with 1 tablespoon water (optional — recommended if using lite coconut milk)
1 bunch broccolini, tops and tender stalks cut into bite-sized pieces
1/2 block medium firm tofu (about 8 ounces), cut into cubes
Cilantro, for garnish
Rice, for serving
Lime wedges, for serving
Heat a small Dutch oven over medium-high heat. Add the oil and the carrots and cook for 5 minutes, stirring. Reduce heat if they start to brown. Add the mushrooms and zucchini. Season the vegetables with salt and pepper and cook for 5 minutes, stirring frequently.
Add ginger, the scallion whites, and curry paste and cook for 1 to 2 minutes, stirring. Add stock and coconut milk and bring to a simmer. Cook for 5 to 7 minutes. Add as much of the cornstarch slurry as you need to thicken the liquid (if you used lite coconut milk, add it a little at a time) and stir well (let it come back to a simmer to judge the thickness).
Add broccolini and tofu and simmer for 2 to 3 minutes until broccolini is crisp-tender and the tofu is heated through.
Serve hot over rice, garnished with cilantro and scallion greens. Serve with lime wedges on the side.
Tips:
With your leftover tofu, you can make my Crispy Tasty Tofu. You could throw your leftover chickpeas into this Grain Salad with Many Flavors.
If you’re not in the mood for tofu, I’d recommend swapping it out for shrimp. If you’re using frozen shrimp, cook them for 5 to 6 minutes, and if you’re using fresh, cook them for 3 to 4 minutes. Add them a few minutes before adding the broccolini and turn them once.
To make your curry broth an even brighter green like I did for this photo, at the end of cooking, ladle 2 scoops of curry liquid into a blender, add a handful of cilantro and/or basil, and purée until the herbs are incorporated. Pour it back in, stir, and then serve.
Like I said above, cauliflower and string beans would both be delicious in this recipe if you want to mix up the vegetables included. Red bell pepper, green peas, and shredded Brussels sprouts would be great too!
Editor: Molly Ramsey
Excellent and easy. We used massaman paste which was less spicy!!
Eager to try this. Is that red or black rice in the photo? Thanks!