Tofu & Pineapple Thai Yellow Curry

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Prep Time: 10 mins
Cooking Time: 15 mins
Serves: 4-6
Recipe Source: Real Vegetarian Thai by Nancie McDermott

2 cups Tofu, cut into 1 inch cubes
1 cup Pineapple, cut into 1 inch cubes
1½ cups Coloured Bell Peppers, cut into 1 inch squares (I used red and yellow)
½-¾ cup Green Peas, fresh/frozen
1 cans Coconut Milk or 2-3 cups of fresh Coconut Milk
2-3 cups of Vegetable Stock or Water
2-3 tbsp Yellow Curry Paste (use more according to your taste)
1 tsp Brown sugar
1 tbsp Soya Sauce
1 fresh Lemon Grass, bruised (Optional)
2 Kaffir Lime Leaves, thinly cut (Optional)
Small handful of Basil Leaves, roughly chopped
Coriander leaves of Spring Onion Greens for garnishing
Salt to taste
Heat a heavy bottomed pan and empty 1/3rd of Coconut milk in a pan. Stir this coconut milk on medium heat till its sweet fragrance is released and starts to thicken, about 4-5 minutes, in a medium flame.
Now add 2-3 tbsp of Yellow Curry Paste and stir well. Keep stirring for 2-3 minutes till the curry paste blends well with the coconut milk and its raw smell disappears. Add the vegetables, pineapple and tofu and mix them well so that each piece is coated with coconut and curry paste mixture.
Mix in vegetable stock or water, remaining coconut milk, Soya sauce, kaffir lime leaves & lemon grass if using, brown sugar and salt to taste. Cover and cook for 5 minutes.
Open the lid, add roughly chopped basil leaves and adjust the seasonings. Simmer the heat and let it cook uncovered for another 5 minutes till the vegetables are cooked to tender. Make sure that the vegetables are not overcooked and retain their crunch.
Garnish with finely chopped coriander leaves and greens of spring onion and serve with aromatic bowl of Jasmine Rice and enjoy.