I find myself making some variant of this curry very often these days. It’s become one of our staples for a quick dinner on nights where Matt is playing basketball and getting home late and hungry. Or for a quick fixed lunch before or after running some errands on the weekend. It’s also what I have been craving in this post-holiday madness. Because I do not know about you, but for us, it’s been hectic. So while we yearn for the return of our routine, at least we have this curry on hand.
It’s exactly what we need these with it being fresh, light and tangy while at the same time being rich, velvety and comforting. Which I know might seem like an oxymoron to some, but it is the most fitting way to describe it, with the curry, lime and vegetables giving it the former and the coconut milk and tomato sauce providing the latter. It’s also great because it can be whipped up in roughly 20 minutes or less with simple ingredients and not much work. We make it with fantastic Malay curry powder that we bought at one of our favorite spice stores, which has a good spice to it and it is complex and flavorful. If you cannot find Malay curry powder or have another one on hand, the recipe would work well with other types of curry powder as well I believe.
Malay Coconut Curry
2 large portions
- 2 tsp Malay curry powder
- 1-inch fresh ginger, minced
- 1 garlic clove, minced
- 1 tbsp vegetable oil
- 1 tomato, chopped finely
- 1 cup coconut milk
- 1 cup broth (vegetable or chicken)
- juice of ½ lime
- 1 cup tofu, cut into cubes
- ½ head broccoli, cut in fleurets
- 1 carrot, sliced finely
- ½ red bell peppers, sliced finely
- The handful of cilantro, chopped
- cooked rice (or noodles)
Mix the curry powder with the minced ginger and garlic. Add a drizzle of water, mix well to form a paste. In a large heavy bottom pot, heat the vegetable oil over medium-high heat. Add the curry paste and cook for 1 or 2 minutes, stirring often. Add the coconut milk, broth and lime juice (and a little salt depending on your broth), bring to a simmer. Add the chopped tomatoes, bring back to a simmer and let simmer for 5 to 10 minutes. Add the tofu and Brocoli, and cook for 2 or 3 minutes more, until the broccoli is just tender. Serve over cooked rice (or cooked noodles). Place the sliced carrots and red pepper on top, with a handful of chopped cilantro.