For the Curry
- 4 tablespoons olive oil, divided
- 1 14-ounce package firm tofu, drained, patted dry, and cut into 1/2-inch cubes (or 1 pound shrimp, peeled; or 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces)
- Kosher salt
- 1/2 white onion, thinly sliced
- 3 garlic cloves, minced
- 1 1-inch piece ginger, grated
- 1/3 cup red curry paste
- 6 cups of any type of vegetable, cut into bite-sized pieces: Use anything leftover from the week or whatever other veggie you added to your box, such as summer squash, eggplant, green beans, carrots, broccoli, cauliflower, and/or mushrooms
- 1 13.5-ounce can unsweetened full fat coconut milk
- 1/2 cup broth (vegetable, chicken, or beef)
- 1 cup cooked rice
- Lime wedges
- Scallions, diced chopped
- Peanuts, roasted and crushed
- Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Cook tofu in a single layer, until both sides are golden brown, about 2 minutes per side. Transfer to a paper towel to drain oil and season with salt.
- If using shrimp or chicken, season protein with salt before cooking. Cook until cooked through, then remove from skillet and set aside.
- Heat remaining 2 tablespoons of oil in a large pot over medium-high heat. Add onion, garlic, grated ginger, and a pinch of salt. Cook until onion has softened and is fragrant, about 4 minutes. Mix in curry paste and cook, stirring occasionally, until it darkens in color, 1-2 minutes. Add in vegetables and cook, tossing often until vegetables begin to soften, about 6 minutes.
- Pour in coconut milk and broth. Bring to a simmer and cook for 5-7 minutes, stirring occasionally. Add tofu (or other protein) to curry and stir again to combine. Season with more salt if needed.
- Divide rice among bowls and ladle half the curry over top, saving the rest for Friday’s lunch. Serve with lime wedges, cilantro, and chopped peanuts.