Chicken + tofu = protein-packed dish. Forget the take out or restaurant, prepare at home tonight!
ไก่กะทิแกงและเต้าหู้
/kị̀ kathi kæng læa têāh̄ū̂/
Serves 6
8 ounces (225 g) extra-firm organic tofu
3 cups (600 g) cooked rice
1 Tbs. (15 ml) each: olive or coconut oil and grated ginger
1 peeled and sliced onion
6 organic peeled and sliced carrots
2 peeled and grated organic bell peppers
2 peeled and grated cloves of garlic or more to taste
1/2 pound (225 g) organic boneless, skinless chicken, cut into cubes
14 1/2 ounces (1 3/4 cups) (430 ml) organic chicken or vegetable broth
1/4 cup (50 g) organic creamy peanut butter
2 Tbs. (30 ml) tamari or gluten-free soy sauce/liquid aminos
2 Tbs. (30 ml) organic maple syrup and red curry paste
2 cups (400 g) organic kale or spinach
optional garnishes: cilantro, chopped green onions, hot sauce, chopped peanuts, and/or chopped parsley
1. Press out the water in the tofu for at least 30 minutes.
2. Dice and set aside.
3. Cook the rice according to directions.
4. Warm the oil over medium heat in a pot.
5. Add the onions, carrots,bell peppers, garlic and ginger. Cook, stir for 4-6 minutes.
6. Add the chicken and broth, bring to a simmer, cook for 8-10 minutes, until the chicken is cooked through and no longer pink inside.
7. Add the coconut milk, peanut butter, Tamara, curry paste, syrup to a glass heat-safe bowl.
8. Warm for 30 second in the microwave and stir to combine.
9. Stir into the vegetable mixture.
10. Gently stir into tofu and kale.
11. Serve over cooked rice.
12. Place the garnishes in small bowls at the table to serve on top.
-modified delicious living.com
