Finding the time to create a dinner on a weeknight can be difficult. You know this. I’m simply a gentle reminder. It seems that everything I like to make lately has about a one hour timeframe. Yes, I love to cook, but I don’t like to cook in a hurry. And I’m not talking about cooking under pressure, I’m generally good there. I’m referencing trying to boil water faster than you can boil water. Get it?

So, what I’ve done is paired down some of my favorites into quick meals. This one is my take on a red curry. It’s fast and fits the bill with chicken or tofu. It has some fresh ingredients and some canned. I used tofu here because it was meatless Monday!

Ingredients

5 Tbsp Olive Oil
1 lb Extra Firm Tofu
1 Onion
Garlic
2 lb Green Beans (Salt for the water)
1 can Lite Coconut Milk
1 can Red Curry Paste
Rice

I start by cubing the tofu and frying it in the oil. It takes a good amount of oil even in an iron skillet so don’t be afraid to use the full 5 tablespoons. I add the onion about 5 minutes after I start the tofu and the garlic just before the tofu looks finished. I like the tofu to have a crispy texture but be mindful here as it can dry out quickly and take on a crust. If the oil is too much you can always drain some off.

While the tofu is frying I start the rice and begin the boiling water to blanch the green beans. I trim my green beans and make sure there are no stems. I also salt the water the same as if I were cooking pasta. Like the ocean they say!

Then I open the curry paste and add it to the tofu. I use the full 4 ounce can.

I let it all fry for a couple minutes and then I add the coconut milk. Notice how the tofu looks lonely. The centerpiece of this dish is the green beans!

I blanch the beans for 2 minutes and then stir it all together well. If the beans are too crispy you can cook the whole dish for an extra couple minutes here with a lid. I love my beans to have a nice snap!

Usually takes 20 to 25 minutes from start to finish. I love to top my bowl off with a good dose of Beauregard Pomegranate Ghost

The key to the whole thing is this!!! Aren’t you glad you read this far!!!


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Jeffrey McElfresh
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