Wednesday, March 4, 2009

Thai Red Curry

This is a standard dish of mine, loaded with vegetables and plenty of flavor. This time I used bamboo, mushrooms, zucchini, red bell pepper and 家常 tofu. You can also use meat instead of tofu (chicken, duck, etc).
  • cooking oil (canola, grapeseed, etc)
  • 1 package tofu, firm or extra firm (家常)
  • 2-4 cloves garlic, chopped
  • 1 small onion, chopped
  • red curry paste, to taste (2-4 t from jar or one packet)
  • 1 can coconut milk
  • 1/4 c water
  • vegetables, sliced or chopped (mushrooms, bamboo, red bell pepper, zucchini, Indian or Thai eggplant, baby corn)
  • salt
  • Thai basil (substitute: coriander, European basil)
  • optional: lemon juice, fish sauce, chopped hot Thai chillies, lemongrass
  1. Drain the tofu and press as much liquid out as possible. Cut into cubes.
    Optional: Fry the tofu.
  2. Fry the onion. Add garlic and paste. Optional: skim the coconut cream off the top of the can and mix with paste.
  3. Add the remaining coconut juice (or add all at once) and water.
  4. Add vegetables of choice and a dash of salt.
  5. Simmer for 20 minutes. Add tofu and any other veggies needing less cooking time.
  6. If too salty, add lemon juice. If too spicy, add more coconut milk or yogurt.
  7. Add basil and any other optional ingredients.
  8. Serve over rice (Thai jasmine is a good choice).

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