This recipe is pre-tested to impress future mother-in-laws! I looked up a coconut milk to chicken broth ratio in another recipe and then winged the rest of this and it turned out great. Try adding a handful of baby scallops or shrimp at the very end.
1 box firm tofu, cut in small squares
1 can coconut milk
3/4 cup chicken broth (or water)
5 tbsps Thai red curry paste
1 small can peas
1 tomato, diced
1 1/2 cups onion, chopped
1 clove garlic, minced
olive oil (about 2 tbsps)
1 tbsp crushed coriander seeds
Sautee onions and garlic for 5 min.
Add coriander and curry paste and sautee 2 min.
Add coconut milk, broth or water, and tofu.
Bring to a boil.
Add tomatoes and peas, then reduce to simmer.
Simmer until the sauce thickens (30 – 45 minutes).
Pour over rice and eat.

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