Coconut & Tofu Thai Red Curry

Directions

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1. To a large pan on high heat, add the oil. When hot, add the tofu. Stir only every 1 - 2 minutes, so that the tofu cooks evenly on all sides, but over-stirring can cause it to crumble. When golden on all sides, remove from the heat, about 8 - 10 minutes.
2. In a large pot on high heat, add the oil and sauté the shallots for about 5 minutes, or until translucent and lightly golden. Add splashes of water as needed to de-glaze the pan.
3. Add the garlic and stir for another 2 minutes.
4. Add the potatoes, curry paste, and stir for 1 - 2 minutes to allow the curry paste to toast lightly.
5. Then add the water to the pot, bring to a boil then reduce to a simmer with a lid partially covered. Simmer for about 7 minutes.
6. Add the remaining ingredients and cook for 8 - 10 minutes, until fragrant and the veggies are cooked to desired tenderness.
7. Serve with rice, and top with the crispy tofu. Add cashews for crunch or other desired garnish, and enjoy!

Storage

• Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.