A smoky curry with earthy sweet potato and cool crunchy cabbage rounded out with shredded tofu. Using poha for the grain provides a surprisingly smooth texture.
Adapted from The San Francisco Chronicle Cookbook, Vol II | created by Mai Pham
Serves 2, easily doubled
- 1.5 cups unsweetened canned coconut milk
- 1 to 1.5 T red curry paste (based on spice tolerance)
- 1 shallot, sliced into thin rings
- 8 oz extra firm tofu, shredded w/a cheese grater
- 1.5 lbs sweet potato, peeled and chopped into 1/2-inch cubes
- 1.5 t fish sauce (optional)
- 1 T sugar
- 1/2 t paprika (sweet or smoked)
- 1.5 cup chopped cabbage
- 2 kaffir lime leaves, slivered
- 0.5 cup Thai basil, sliced thin
- 1.5 cups thick poha (flattened rice)
1) Heat a large saucepan over medium heat. Scoop the thick cream from the can of coconut milk (you will be left with mostly clear coconut water in the can). Stir it for 3-4 minutes, it will bubble and become fragrant. Add the curry paste and shallots and cook for 1-2 minutes.
2) Add the tofu and stir to coat evenly with the paste. Add the sugar and fish sauce (if using), and paprika and mix together. Increase the heat to medium-hot and mix in the remaining coconut milk (water), tofu and cabbage and add some water if it seems dry. Cook for 2-3 minutes, cover the pot,reduce the heat to low and simmer for 15-20 minutes, or until the sweet potato is tender. Once the sweet potato is tender, stir in the kaffir lime leaves and basil. Finally, mix in the poha to absorb most of the remaining liquid
3) Spread onto dehydrator trays and dehydrate at 155° until dry.
NOTE: This is a very basic recipe and it can be adapted with veggies of your choosing. Kaffir Lime leaves are available from most asian grocers, they may be in the freezer section and will keep forever in the freezer. Poha (flattened rice) is available from Indian grocers and we used here because we had some in the pantry. However, you could substitute any other kind of rice.