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Categories:
scallions garlic ginger virgin coconut oil Red Curry firm tofu unsweetened coconut milk kosher salt lime juice chile collard greens cilantro coconut chips lime wedges
Viewed: 41 - Published at: 10 months agoIngredients
- 5 scallions
- 4 garlic cloves, finely grated
- 1 (2") piece ginger, peeled, finely grated
- 1 Tbsp. virgin coconut oil or vegetable oil
- 2 Tbsp. Thai red curry paste
- 1 (14-oz.) package firm tofu, drained, broken into 1" pieces
- 1 cup unsweetened coconut milk
- Kosher salt
- 1 Tbsp. fresh lime juice
- 1 Fresno chile, thinly sliced (optional)
- 1 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled
- 1/2 cup cilantro leaves with tender stems
- 1/2 cup Dang Original coconut chips or toasted unsweetened coconut flakes
- Lime wedges (for serving)
Method
- Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel, and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)
- Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of skillet, 5-7 minutes. Stir in lime juice.
- Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.
