red thai curry

after making the ice cream and mini pies, i knew i needed something vegan to balance myself out. and because i had extra coconut milk from the pies, a thai curry seemed like the perfect meal. 

ingredients:

2 large carrots, sliced/shaved/diced (however you prefer)
2 bell peppers, sliced into skinny strips (i used a red and an orange, but any color combo would be fine)
4 cloves of garlic, minced
1-2 inch nub of fresh ginger, peeled and minced (about 1-2 tablespoons, use more if you like ginger, and less if you don't)
1 tablespoon tamari
2 tablespoons oil (i used extra virgin olive oil, but any oil will suffice)
1 can baby corn (the store i went to was out, so i skipped this ingredient, but i definitely would have used it if it were available.
apx 1 lb firm tofu*
1 4 oz can of red curry paste (i found a vegan version)
1.5 cups coconut milk (this amount will yield a pretty spicy curry, use more milk for a milder flavor, or some veggie broth instead for a lighter alternative)
apx 3 cups cooked rice (i used brown, but any kind will be fine)
bean sprouts, cilantro, lime, toasted coconut (optional), sesame seeds (optional) for garnish

in a large pot set over medium-high, heat the oil. saute the ginger and garlic for apx 2 minutes, then add the carrots and tamari. cook for 5-10 minutes, until carrots are slightly tender, then add the peppers. cook for an additional 5 minutes, then add the tofu, baby corn (if using), coconut milk, and curry paste, reduce heat to low and allow to simmer for 15-20 minutes.
serve over rice with with bean sprouts, fresh cilantro, a lime wedge, and a sprinkling of toasted coconut and/or sesame seeds.

*to prepare the tofu, slice it into 1/2 inch thick strips. place strips on a baking sheet making sure to face the sides with greater surface area up, and lightly salt. broil for 10-15 minutes or until nicely browned and crisp. flip the strips, lightly salt them, and broil and additional 10-15 minutes on the opposite side. remove strips from the oven, cut into rough cubes, and add to the vegetables.