Curry Wraps
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 gre…
- Cook45 min
- Total45 min
- Serves1
- LevelAdvanced
Ingredients
- 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
- 400gr \14oz package firm tofu, drained, broken into pieces or you can also use chicken or any meat you want.
- 1 cup unsweetened coconut milk
- 1 Tbsp. kosher salt
- 1 fresh lime juice
- 1 fresno chile, thinly sliced (optional)
- bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled
- cilantro leaves with tender stems
- Dang Original coconut chips or unsweetened coconut flakes(optional)
- lime wedges (for serving)
Preparation
- 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 the 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 the 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 a 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.
