I know what you’re thinking: does this girl eat anything other than coconut and peanut butter?

Nope! Not lately. It’s getting a little ridiculous.

This has been a pretty hectic week with a trial and various other school things. I’ve been a grumpy, sleep-deprived mess for the past few days. I should probably be fueling up with salads and other healthy, nourishing things. Instead, my instinct when I come home starving is to eat pancakes or… worse, boxed mac and cheese. Annie’s makes a rennet-free version that hits the spot, and lately its become somewhat of an addiction. Sorry Mom.

Anyway, I made this coconut curry last week and it lasted me a good 4-5 days. The sauce? Mmmm. Good enough to drink. The stars of the show:

Pretty simple, right? In a pot, warm the coconut milk (I recommend full fat) and about 1/4 to 1/2 of a jar of red curry paste, depending on how much spice you can handle. Whisk in peanut butter, apple cider vinegar, water, salt, and a little sugar and let it simmer.

Seriously, try to hold back from drinking this sauce. I used chunky peanut butter, which is why there are some brown specs in there. I didn’t mind the crunch of the peanuts, but I’d use creamy peanut butter next time.

Meanwhile, pan fry some drained and sliced tofu until brown and crispy on each side.

In a separate pot, I steamed carrots and potatoes and then added this to the sauce. You could maybe even just throw the raw veggies into the simmering coconut sauce until they soften. But I was impatient. And hungry.

Served atop soba noodles (my new favorite noodles ever), sprinkled with extra cayenne pepper on top. Indulgent but healthy. My kind of food.

Thai Coconut Curry

Ingredients

1 can coconut milk (preferably full-fat)

1/4 – 1/2 jar red curry paste, depending on spice level

1/2 cup peanut butter

1/4 cup sucanat or organic cane sugar

2 T apple cider vinegar

1/2 c water

Salt to taste

2 potatoes, peeled and chopped

3 large carrots, peeled and sliced

Put all ingredients except for vegetables into a pot and bring to a slow boil, whisking continuously. Let the mixture simmer for 3-5 minutes over low heat. At this point, you can remove the pot from the burner so it doesn’t scorch.

In a separate pan, pan fry the drained and sliced tofu until it’s brown on each side.

Steam the sliced carrots and potatoes in a pot until soft. Add tofu and vegetables to the coconut curry and mix well. If you’re not ravenous, let it sit in the fridge for a few hours before serving so that the vegetables and tofu can soak up the flavor.

Serve with rice or noodles.