350g extra firm tofu (about 2 cups, cubed)
1 small pineapple (2 cups, cubed)
½ cup cashew nuts, roasted and unsalted
½ red bell pepper, thinly sliced
2 green onions, minced
½ cup fresh coriander, minced
15 leaves fresh basil, minced
2 tsp red curry paste
2 tsp medium curry powder
¼ tsp cayenne pepper
½ tsp salt
1 tsp turmeric
1 cup coconut milk (organic and BPA-free)
4 Tbsp softened coconut oil
4, 5 basil fresh leaves for garnish
Put the uncut tofu in a bowl and place another bowl with something heavy in it on top of it. Leave for 20 minutes for the water to be pressed out of the tofu. Cube the tofu.
In an cast iron skillet (or a wok or a heavy bottomed non stick pan) heat the coconut oil on high heat, then add the turmeric, 1 tsp of the red curry paste, 1 tsp curry powder, the cayenne pepper, the salt and the cubed tofu. Fry for one minute, stirring gently. Do not over-stir.
Add the cubed pineapple and stir for another one minute.
Add the cashew nuts and stir for another 30 seconds.
Add the bell peppers, coriander, basil and onions.
Stir for another 30 seconds. At this point, if the heat is too high and the tofu is breaking apart, you can turn it to medium.
Add the coconut milk. It will simmer violently, so stand back and be careful as you pour it.
Add the rest of the red curry paste and curry powder. Simmer for two minutes.
Remove from heat. Put in serving bowls, garnish with the basil leaves and serve with brown rice.