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One-Pot
2
15 minutes
20 minutes
Bravado Spice
1 - Medium potato, cubed
1/2 c - Red pepper, chopped
1 c - Onion, chopped
1/4 c - Jalapeño, sliced
2 Tbsp - Red curry paste
1 tsp - Turmeric
1 tsp - Salt
1 tsp - Soy sauce
1 1/2 c - Coconut milk
1/2 c - Water
2 Sprigs - Lemongrass
14 oz - Firm tofu
2 Tbsp - Vegetable oil
-Cooked white rice (optional)
Oil a large skillet and add the potatoes. When they have begun to brown a bit, add the onion and cook until softened.
Add the red peppers, jalapeños, curry paste, salt, turmeric, lemongrass, soy sauce, and Bravado Spice Pineapple & Habanero Hot Sauce to the pan, and let the pepper soften a bit.
Add the coconut milk, water and tofu. Simmer until the curry has thickened and serve with rice.
