Fun fact: Luca was born in Thailand. We have no scientific explanation for why this means he makes incredible Thai curry, but the correlation is undeniable and we’re just going to go with it. All we know is that this stuff is seriously tasty, and if you like spicy food, you are absolutely in for a treat.
This is one of those recipes that sounds like it requires a lot of effort but actually comes together pretty quickly once you get all the necessary ingredients together. The ingredient list looks long at first glance, but most of it is things you probably already have at home, and the actual hands-on time is pretty minimal. Chop some things, saute some things, let the pot do its thing. You’ve got this.
The most involved part is roasting the sweet potatoes separately, which we highly recommend not skipping. It gives them a slightly caramelized edge that holds up way better in the curry than if you just threw them in the pot raw. They stay a little firm, a little golden, and they add a sweetness to the dish that balances the heat beautifully.
The spice level depends entirely on your curry paste. Some are mild, some will make your eyes water, and the label is not always a reliable indicator of which is which. We like it spicy, the kind of spicy where you need a glass of water nearby but you keep eating anyway because it’s too good to stop. If you’re more cautious, start with less paste and work your way up. You can always add more; you cannot add less. Obviously.
The tofu soaks up all that curry flavor and coconut cream beautifully, especially if you press it beforehand to get rid of some of the excess water. And the cashew cream drizzled on top at the end is optional but really takes the whole thing up a notch. It adds a cool, creamy contrast to the heat that makes each bite feel a little more complete. Highly recommend not skipping that either.
Serve it over rice, finish it with fresh cilantro and a squeeze of lime, and try not to eat the entire pot in one sitting. We speak from experience.
Ingredients
Instructions
- Prepare the rice: Start cooking your desired amount of rice on the side according to package directions.
- Sauté the onions: Chop the onions and place them in a pot with some olive oil or coconut oil. Cook over low heat until softened.
- Add aromatics: Finely chop the peeled ginger and garlic. Add them to the pot with the onions and stir-fry for a couple of minutes.
- Cook the carrots: Wash and chop the carrots, then add them to the pot. Cook until they are al dente (softened slightly, but still with a bit of bite).
- Toast the curry paste: Add the Thai curry paste to the pot and heat it through briefly to release the flavors.
- Add liquid base: Stir in a little bit of hot water and broth powder. Let it simmer for 2 to 3 minutes.
- Roast the sweet potatoes: While the pot simmers, peel and dice the sweet potatoes into small cubes. Coat them in olive oil and bake at 200°C for 15 minutes. Once finished, stir them into the pot.
- Add tofu and coconut cream: Cube the tofu and add it to the pot along with the coconut cream. Bring everything to a gentle boil for 1 to 2 minutes.
- Finish with peas and rest: Turn off the heat, stir in the frozen peas, and let the curry sit covered for 10 minutes.
- Garnish and serve: Serve over the cooked rice, finished with a little bit of chopped cilantro, a squeeze of fresh lime juice, and optionally a drizzle of cashew cream.
