Skillet Cooking – Thai sweet potato with tofu curry

Since my early days making corn bread and Dutch Babies in a cast iron skillet, I’ve always been a big fan of skillet cooking.  The idea of one pot and one cutting board resulting in little mess and a hearty dinner really, really appeals to me because it’s easy and fun.  Maybe it’s because I often have to clean up after some of the messiest possible cooks, or  perhaps it’s my desire to keep things looking like they are under control around here.  I’ve just started exploring this interesting cookbook  called Cover and Bake, a best recipe classic from the editors of Cook’s Illustrated which is packed with skillet ideas.  This book also contains many recipes for slow cookers and braises. It’s a bit of a throwback to cook from a cookbook these days, but why not?

My first undertaking from the book, a Thai curry dish that I couldn’t resist modifying, was shockingly delicious and so very simple. I added cashews and some leftover cooked chicken I happened to have on hand. I was surprised that the uber chefs at Cook’s had not started with diced garlic and ginger, which in my opinion are essential components of almost any Asian dish, so I had to add that too.  The results were incredible, with only the smallest bowl of leftovers for lunch tomorrow. Rats! I really liked the minimal time spent cleaning up, and the prep was quite quick as well.

Here’s my version of the recipe: Take a container of extra firm tofu, cut into 3/4 inch planks, and press between layers of paper towels to remove excess water. When you are satisfied that they are dry enough, cut planks into 3/4 inch cubes.  In a large skillet, and this is where the cast iron comes in, heat a little olive oil and fry the tofu cubes until brown; remove to a plate.

Add a little more oil, and then equal parts finely chopped ginger and garlic (2 T each is probably about right). When fragrant, add in 4 tsp. red curry paste (or more if you like it really spicy) and mix until heated through.  Add in one can of coconut milk (stir until smooth first), 2 T fish sauce, 4 tsp. brown sugar and 1/4 c. water.  Stir in sweet potatoes (2 peeled and diced into 3/4 inch cubes), cover and simmer about 15 minutes.  When the potatoes are almost cooked through, add the tofu back into the sauce along with one red pepper cut into thin slices, and a good amount of snow peas. Since the sauce had become quite thick, I added a bit more water as well. Check the seasoning, and add salt and pepper as needed.

While this is heating though, cook your rice (which I’m sure you know how to do! ). For extra good measure, I added about a cup of leftover cooked and cubed chicken, and about a 1/4 c. cashews to the curry and heated this through before serving. Some chopped cilantro or Thai basil and lime slices would be nice  toppings to add when serving this spicy curry on rice.   Quite yummy. and only two pots and one cutting board to wash! Not counting our bowls and spoons.

Ready to eat from the skillet!

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