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Curry rice is a clean (but delicious!) canvas you can regulate to your liking. For topping, I like some crunchy uncooked purple onions, crispy curry leaves, pan-toasted cashews (with simply a bit of little bit of char for smoky nuttiness), contemporary cilantro and spicy red chilis, and cooling, creamy yogurt. You’ll be able to add more veggies or protein in if you are planning on eating it as a meal by itself: a fried egg, roasted carrots, some steak, or roasted chicken.

1. 2 tsp oil 2. 2 large onions, sliced skinny 3. 1/2 Tbsp. ginger, grated 4. 2 cloves garlic, crushed 5. 2 lbs chicken thighs cleaned and minimize into chunks (tip: it’s easier to make use of kitchen scissors as an alternative of a knife!) 6. 4 cups rooster stock 7. 2 carrots, minimize into chunks 8. Three large yukon gold potatoes, lower into massive chunks 9. 1 small apple peeled, cored and grated 10. 2 tsp kosher salt 11. 1/2 cups peas 12. 2 teaspoons soy sauce 13. 1.5 Tbs ketchup 14. 1.5 Tbs tonkatsu sauce (or worcestershire sauce)

The important thing to crispy tofu is to make sure that most of the water is squeezed out out of your block. I like to make use of Nasoya Further Firm Tofu, stays intact properly and since it’s simple to work with and doesn’t retain as much water. Here’s methods to make tofu additional crispy:

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*Depending on the curry paste that you employ, you might have to add a minced thai pepper for extra heat. I used a vegan model that I acquired at my local asian market which had loads of heat! Nonetheless, I made the dish again using Thai Kitchen model and it needed more heat. I added a finely minced thai pepper so as to add heat and it was nice! So, modify as needed.