Single Serving Yellow Curry

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It’s fucking cold out. Most of the U.S. is experiencing the god awful feeling of your nose freezing up when you step outside. There are few worse weather conditions than those of which your nostrils freeze up on your way to work. When it hurts to breathe it’s time to call in. Don’t engage in real life on days like this. Stay home, watch Netflix, and make this yellow curry. It will warm your iced-over lungs.

This curry is a simple dish that you would have at a Thai restaurant. No worries, it still has the best two parts of yellow curry: the coconut milk and, well… the curry. There are only a few ingredients, it’s straight to the point, and it serves one. No need to share.

Silver Spork News Yellow Curry

Single Serve Yellow Curry

Ingredients
1/2 block of Extra Firm Tofu
1/3 can of Coconut Milk (14 ounce can, you’ll only use about 4 1/2 ounces)
1/4 cup of Water
Yellow Curry Seasoning
1 teaspoon Salt
1 teaspoon Pepper

Instructions
Put a small pot on medium heat. While that is getting warm, violently shake your can of coconut milk. That’s right. Shake it. This will help mix the more solid and more milky parts in the can. Now, open it. Once it’s opened, mix the contents of the can with a fork. Be sure it’s totally smooth, and then pour 1/3 of the can in your pot.

Start to add your yellow curry. Since all pre-mixed yellow curries are different, you’ll have to read the package or keep taste testing during the cooking process. Add a little at first, maybe two teaspoons. Now, add the 1/4 cup of water. Stir well.

While that is warming and turning delicious, cut up half a block of extra firm tofu. Be sure to drain as much water out of the packaging as possible, but no need to pat it dry with a towel like in some recipes. It’s cold out and we don’t have time for that nonsense. Once done, put your tofu in the pot.

Mix everything in the pot together well. Add 1 teaspoon of pepper and 1 teaspoon of salt. Now it’s time for a taste test, if you feel like you want more curry go ahead and add it. We put two tablespoons of yellow curry seasoning in ours.

Once the tofu is well heated, pour in a bowl and enjoy.

For extra spice, add a tablespoon of Sriracha sauce. Really clear those sinuses. Also, if you don’t like the texture of raw tofu, pan fry the tofu in a bit of olive oil before adding it to the coconut milk. This will give it a crisper texture.

Post and Recipe by Kylie Torres.