One of my clients requests this on a weekly basis, it is so flavourful and simple. It is delicious with my cilantro cauliflower rice or coconut rice.It's great leftover and you can add some shrimp or chicken for more protein.There are so many wonderful vitamins and minerals in this dish, such as, vitamin A, C, iron, calcium and powerful anti-cancer properties. I love to finish it with a squeeze of fresh lime and a sprinkle of cilantro!
2 tablespoon coconut oil
1 cup red pepper (diced)
1 cup medium Organic tofu ( drained and diced)
1 cup sweet potato (peeled and diced)
1/2 cups leeks (white part only, diced)
1/2 cup red onion (diced)
1 stalk celery
1 clove garlic (minced)
6-8 shitakee mushrooms
Handful of snap peas
1 cup broccoli
1/4 cup fish sauce
1/4 cup Thai red curry paste (use less if you don't it like it spicy!)
6 Kaffir lime leaves (thinly sliced)
2 cans coconut milk
In a large sautee pan or large pot, heat the coconut oil, add the leeks, onion, garlic, celery, red pepper and sweet potato, sautee for about 4-5 minutes. Stir in your garlic, lime leaves, tofu, mushrooms and sautee for another 2 minutes, add the coconut milk, curry paste and fish sauce.
Lower the heat and simmer for about 6 minutes, add your pieces of broccoli and snap peas and simmer for another minute.Test the sweet potatoes, if they are tender din din is ready!
You can buy kaffir lime leaves at any Asian market or Community Natural Health in Calgary, AB. Don't worry if you have lime leaves left, you can freeze then and they last forever!
Note: I very rarely cook with tofu because I believe it imbalances our natural hormones and most tofu products are highly processed and filled with chemicals. It is a good vegetarian source of protein but please purchase organic soy products and consume them rarely.