2-3 4oz jars red curry paste
2 14 oz cans lite coconut milk
24 oz low sodium veggie broth
3-5 oz brandy
2 tbs peanut butter
1/4 c white sugar
1 sweet potato, large, diced into 1.5”cubes
4-5 celery stalks, diced into 1” chunks
4-5 carrots, diced into 1” chunks
1 white onion, diced into 1” chunks
4 green onions with stalks, diced into 1′ chunks
3 serrano peppers, diced
can of water chestnuts
can of bamboo shoots
can of baby corn, cut into bite-sized chunks
handful of fresh Thai basil
soaked peanuts or cashews
21 oz tofu, sautéed with oil
rice noodles, vermicelli, rice, or other grain
toasted French bread
huge cooking pot
Drain and press all the moisture out of the tofu. Sautee in a skillet with olive oil, and set aside.
Add the coconut milk and vegetable oil and simmer on medium heat. Add the sweet potato and raise heat to med-high. Cook until the sweet potato is very soft, but not mushy. Add celery, carrots, onion, green onion, and peppers, and cook until tender. Add water chestnuts, bamboo shoots, and baby corn. Cook until tender. Add curry paste. Add brandy, sugar, and peanut butter. Add basil and nuts, and tofu. Sautee a few minutes longer.
The liquid should be enough to cover all the veggies, but if it doesn’t, add more coconut milk and vegetable broth at a ratio of 2/3 coconut milk to 1 part broth.
Serve over any kind of grain or noodles, and use French bread to soak up the broth.