Mary KellyLet’s start this culinary journey with the perfect pairings for P.F. Chang’s Harvest Curry. While this dish stands strong on its own, it plays well with fluffy jasmine rice or fluffy quinoa.
A warm naan or crispy flatbread on the side adds comfort and heartiness. Maybe a cool cucumber salad gives it a fresh twist. Trust me; these combinations elevate the experience to a delightful dining occasion.
I often say that a great meal is one that leaves you feeling satisfied, yet light. P.F. Chang’s Harvest Curry does just that. With its blend of vibrant vegetables and aromatic spices, it’s a feast for both the eyes and the palate.
This recipe not only bursts with flavor but also packs a nutritional punch. Just imagine diving into a bowl of creamy coconut milk infused with aromatic curry paste, fresh ginger, and an array of colorful veggies. Every bite feels like a warm hug from the inside out, don’t you think?
What really excites me about this dish are the ingredients. I’ve incorporated some of my favorites, and I’d love to share that process with you.
From the delightful crunch of green beans to the rich creaminess of coconut milk, every ingredient has its role to play. I’ll walk you through my journey of creating this dish and sprinkle in some insights along the way.
So, roll up your sleeves and let’s delve into the world of flavors and nourishment with P.F. Chang’s Harvest Curry!
Ingredients List
To recreate this comforting curry, here’s what you’ll need:
- 2 cups dark pressed tofu strips, seasoned with five-spice
- 1 cup sliced rectangular carrots
- 1 cup chopped green beans (ends removed)
- 1 cup small sweet red bell peppers, sliced into rings
- 1 cup cauliflower florets
- 1 cup cubed butternut squash
- 1 cup cherry tomatoes, halved
- 1 cup fresh beech brown mushrooms, sliced
- 1 cup bamboo strips (rectangular)
- 2 tablespoons red curry paste
- 1 ½ tablespoons light brown sugar
- 2 cups creamy coconut milk
- 2 tablespoons coconut oil
- Water, as needed to adjust consistency
- Salt, to taste
- Fresh Thai basil leaves, for garnish
- 1 tablespoon grated ginger (adds a zingy freshness)
- 1 tablespoon soy sauce (adds depth and umami)
How to Make P.F. Chang’s Harvest Curry
Step 1: Prep Your Ingredients
Let’s get organized! Begin by prepping all the vegetables and tofu. Slice the carrots, chop the green beans, and prepare the butternut squash into cubes. I find that having everything ready makes cooking smoother. Plus, it’s pretty satisfying to see a colorful spread of fresh ingredients awaiting their turn in the spotlight.
Step 2: Sauté the Tofu
In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Once melted, toss in the seasoned tofu strips. Sauté them until they’re golden brown on all sides. This step is crucial, as it gives the tofu that lovely texture. The five-spice seasoning brings an exciting depth. You’ll smell the warmth filling your kitchen!
Step 3: Add the Vegetables
Now, it’s time for the stars of the show! Add the carrots, green beans, red bell peppers, cauliflower, and butternut squash into the skillet. With each ingredient, I could hear my vegetables singing their earthy notes, a delightful chorus that made me eager for the outcome. Sauté them for about 5 minutes until they become slightly tender yet still vibrant.
Step 4: Stir in the Mushrooms and Bamboo
Next, gently fold in the mushrooms and bamboo strips. Their texture contrasts wonderfully with the other ingredients. Continue to sauté for another 3-4 minutes. You want the mushrooms to release their juices, blending their flavor with the mix.
Step 5: Add the Ginger and Curry Paste
Once your veggies are well on their way, it’s time to amp up the flavor! Stir in the grated ginger and red curry paste, allowing them to coat the vegetables and tofu evenly. The aroma? Absolutely intoxicating!
Step 6: Introduce Coconut Milk
Pour in the creamy coconut milk and stir to combine. Add the brown sugar and soy sauce next. At this point, the curry starts to take shape. If the dish appears too thick, you can thin it out with a splash of water.
Step 7: Simmer to Perfection
Allow the mixture to simmer for about 10-15 minutes. This step lets the flavors meld beautifully. Stir occasionally while the sauce thickens. Taste and add salt to your preference.
Step 8: Garnish and Serve
Finally, it’s time for a flourish! Serve the Harvest Curry in bowls, garnished with fresh Thai basil leaves. The aroma sends a wave of anticipation through the room.
Recipe Notes
Let me dive into the ingredients for a moment:
- Tofu: Dark pressed tofu has a denser texture, perfect for absorbing flavors and holding up during cooking. The seasoning enhances its profile without overpowering it.
- Bamboo Strips: These add a unique crunch and a touch of earthy flavor. You can find them in most Asian grocery stores.
- Coconut Milk: A creamy base that balances the heat of the curry while providing a subtle sweetness. Choose full-fat for a richer texture.
- Red Curry Paste: This blend of spices infuses the dish with warmth. Adjust the amount based on your spice tolerance.
- Fresh Vegetables: From the green beans to the sweet bell peppers, each vegetable contributes to the nutritional value, making this dish a wholesome choice.
Recipe Variations
Feeling experimental? Here’s how you can make this recipe your own:
- Protein Choices: Swap tofu for chickpeas or lentils for a different texture and flavor.
- Veggie Swap: Use seasonal vegetables based on availability. Zucchini, snap peas, or sweet potatoes work wonders too!
- Make It Spicy: Add sliced jalapeños or a pinch of cayenne pepper for heat.
- Herbal Infusion: Incorporate fresh cilantro or a squeeze of lime for a zesty twist.
- Nuts for Crunch: Toss in some roasted peanuts or cashews just before serving for added crunch and flavor.
P.f Chang’s Harvest Curry Recipe
Ingredients
Equipment
Method
- Let’s get organized! Begin by prepping all the vegetables and tofu. Slice the carrots, chop the green beans, and prepare the butternut squash into cubes. I find that having everything ready makes cooking smoother. Plus, it’s pretty satisfying to see a colorful spread of fresh ingredients awaiting their turn in the spotlight.
- In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Once melted, toss in the seasoned tofu strips. Sauté them until they’re golden brown on all sides. This step is crucial, as it gives the tofu that lovely texture. The five-spice seasoning brings an exciting depth. You’ll smell the warmth filling your kitchen!
- Now, it’s time for the stars of the show! Add the carrots, green beans, red bell peppers, cauliflower, and butternut squash into the skillet. With each ingredient, I could hear my vegetables singing their earthy notes, a delightful chorus that made me eager for the outcome. Sauté them for about 5 minutes until they become slightly tender yet still vibrant.
- Next, gently fold in the mushrooms and bamboo strips. Their texture contrasts wonderfully with the other ingredients. Continue to sauté for another 3-4 minutes. You want the mushrooms to release their juices, blending their flavor with the mix.
- Once your veggies are well on their way, it’s time to amp up the flavor! Stir in the grated ginger and red curry paste, allowing them to coat the vegetables and tofu evenly. The aroma? Absolutely intoxicating!
- Pour in the creamy coconut milk and stir to combine. Add the brown sugar and soy sauce next. At this point, the curry starts to take shape. If the dish appears too thick, you can thin it out with a splash of water.
- Allow the mixture to simmer for about 10-15 minutes. This step lets the flavors meld beautifully. Stir occasionally while the sauce thickens. Taste and add salt to your preference.
- Finally, it’s time for a flourish! Serve the Harvest Curry in bowls, garnished with fresh Thai basil leaves. The aroma sends a wave of anticipation through the room.
Nutrition
Notes
- Tofu: Dark pressed tofu has a denser texture, perfect for absorbing flavors and holding up during cooking. The seasoning enhances its profile without overpowering it.
- Bamboo Strips: These add a unique crunch and a touch of earthy flavor. You can find them in most Asian grocery stores.
- Coconut Milk: A creamy base that balances the heat of the curry while providing a subtle sweetness. Choose full-fat for a richer texture.
- Red Curry Paste: This blend of spices infuses the dish with warmth. Adjust the amount based on your spice tolerance.
- Fresh Vegetables: From the green beans to the sweet bell peppers, each vegetable contributes to the nutritional value, making this dish a wholesome choice.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Conclusion
P.F. Chang’s Harvest Curry has the ability to warm you up and fill you with comfort, much like a good book on a rainy day. With its enchanting combination of flavors and textures, it is more than just food; it’s an experience. The vivid colors and enticing aromas transform any meal into a celebration.
You’ve seen how simple it is to create this glorious dish. With vibrant vegetables, fragrant spices, and creamy coconut, it holds the promise of joy in every bite. Remember, cooking is a personal journey.
Make this recipe uniquely yours, and let the harvest of flavors inspire you. So gather your ingredients, invite some friends, and enjoy a wonderful evening over a hearty bowl of Harvest Curry. Happy cooking!
