Bangkok Curry Tofu/ or Chicken

Since I had some coconut milk left-over in my fridge, I had to find a recipe that would let me use it. One of my favorite dish in the entire world is a coconut curry dish at Thai Taste in Spartanburg so i thought why not try to fix that dish at home. The recipe I am presenting is prepared with Tofu. Don’t be alarmed though, you can also cook this dish with fresh chicken breast.

You will need:

  • 1 pkg of  Extra Firm tofu or 3 small chicken breasts
  • 1 tablespoons peanut oil
  • 2 tsp dark toasted sesame oil
  • 1 garlic clove, minced
  • 1 cup cream of coconut
  • 1-2 tablespoons golden brown sugar
  • 2 tablespoons Madras curry powder
  • salt/ pepper to taste
  • 4 green onions finally chopped
  • 1 red bell pepper thinly sliced
  • 1 cup spinach, washed and cut into 2-inch strips
  • 1 can of water chestnuts
  • 1 can of bamboo shoots
  • 1 container of fresh snap peas
  • 1/2  toasted chopped peanuts if desired
  • cooked rice if wanted

Cut tofu block into 1-inch cubes, or do the same with the chicken breast. In a frying pan or a wok, heat the peanut oil and sesame oil till and stir fry the tofu or chicken 2 minutes per side. Remove the tofu/ or chicken and set aside. Toss the minced garlic and the white of the green onions  in the remaining oil and stir fry till garlic and the white part of the onions are golden brown. Next, stir in the cream of coconut, the brown sugar, the curry powder, and the salt. Bring to boil, then reduce heat to simmer. Add the tofu/ or chicken, the green part of the onion, red bell pepper, spinach, snap peas, and water chestnuts. Cook for about 10
minutes. Add the spinach until it starts to wilt. Serve immediately. You may serve on rice. It is very filling without the rice. I love it!!!