Cooking With Permjit K. Sandhu

When I think of Southeast Asia, I am taken back to my trip to Thailand many years ago. It was a truly magical experience to be immersed in so many different sights, sounds, and smells. Almost everywhere I looked I saw people, locals and tourists alike, enjoying the tropical flavours of the drinks and snacks at roadside stands and restaurants. There were countless people trying to beat the heat and humidity by happily slurping up their freshly squeezed juices of the exotic fruits native to the island nation. I recall seeing a young man quickly climb a coconut tree to retrieve 3 coconuts for his thirsty patrons down below. He must have been a seasoned climber as he made his barefoot ascent look effortless! He then took a machete and chopped off the top of the large coconuts, placed straws in them and handed them over to his customers. They looked so pleased as their thirsts were quenched. I felt I had to try it for myself and I did! It sure was refreshing and had a subtle taste.

Armed with my camera and a notebook, I ventured around the nearby eateries. While I was seated at a restaurant studying the menu, I took note of the fact that coconut seems to be a recurring ingredient in many popular dishes. It lends a sweetness and creamy texture to almost every dish it is in. I have found that sprinkling fresh squeezed lime juice really opens up the flavours of the aromatic spices. 

I came up with this recipe when I returned home to Vancouver and was missing all the delicious foodfare of Thailand. The special ingredient is orange juice. It ties all the tangy, creamy, sweet, and spicy flavours together so harmoniously. The recipe itself can be modified to accommodate the vegetables of your liking. This curry can be devoured as a soup or over a bed of rice or noodles. Don’t forget a quick squeeze of a lime! 

Recipe: Peanut Coconut Curry 

Ingredients: 

• 3 Tablespoons Curry Powder
• 3 Tablespoons Peanut Butter (smooth)
• 2 – 14oz Cans Full Fat Coconut Milk
• 14 oz (400mL) Orange Juice 
• ½ Red Bell Pepper, diced
• 1 Cup Corn Niblets
• 1 Head of Broccoli, chopped
• 1 Sweet Potato, diced
• 1 Package Firm Tofu, diced 
• 1 Lime, sliced in wedges

Directions: 

1. In a heavy bottomed pot, heat a drizzle of vegetable oil over medium heat. 
2. Add the tofu and sauté for about 3 minutes. 
3. Add the curry powder and stir until the tofu is coated in the spices. 
4. Stir in the peanut butter until melted. 
5. Pour in the coconut milk and orange juice. Bring to a simmer. 
6. Add red bell pepper, corn niblets, broccoli and sweet potato. 
7. Simmer for 15 minutes or until sweet potato is soft. 
8. Serve over a bed of rice or noodles. 
9. Garnish with chopped cilantro and a squeeze of fresh lime juice. 

PRO TIPS: 

• You can use whatever combination of vegetables you desire. (Ex: Mushrooms, carrots, peas)
• You may use your choice of protein. Chicken is a good meat option. Shrimp is also a good alternative.
• Sprinkle chili flakes for an extra kick of spice.
• Desiccated coconut adds subtle sweetness and texture.