---
title: "Thai Red Curry"
draft: true
---
# Makes 4-6 servings
### notes 
- thai basil is preferred over regular basil
- oil should bubble gently around chopstick when ready for frying tofu

## Ingredients 
- [ ] coconut milk 2 cans (full fat)
- [ ] thai red curry paste 2-3 tablespoons [^1]
- [ ] firm tofu 1 block
- [ ] bell pepper 1 large, sliced
- [ ] sugar snap peas 1 cup (or frozen peas)
- [ ] bamboo shoots 1 can, drained and chopped
- [ ] thai basil 1 large bunch
- [ ] garlic 3-4 cloves, minced
- [ ] onion 1 medium, sliced or diced [^2]
- [ ] soy sauce 1-2 tablespoons
- [ ] vegetable oil for frying
- [ ] coconut oil 1 tablespoon (or neutral oil)
### optional vegetables
- [ ] mushrooms any kind
- [ ] mock duck (seitan), drained
- [ ] chinese eggplant or thai eggplants, chopped
- [ ] carrots, sliced

## Tools 
- deep pan or wok
- separate pan for frying
- wooden chopstick (for oil temp test)
- paper towels

## Steps
- chop tofu into cubes and pat dry with towel or paper towels
- heat oil for frying in separate pan until wooden chopstick bubbles gently when inserted
- deep fry tofu cubes until golden and crispy, then set aside
- heat coconut oil in large pan on medium-low heat
- add onion and sauté until softened
- add garlic and cook for 1 minute
- add 1 cup of coconut milk and curry paste
- cook until oil starts to separate and mixture turns red
- add remaining coconut milk, fried tofu, and all vegetables (drain canned vegetables first)
- add soy sauce for umami
- cook briefly to infuse curry flavor into ingredients
- taste and add more coconut milk if too spicy
- turn off heat
- add large amount of thai basil and stir until wilted
- serve over rice, noodles, or eat plain
- share with friends

#recipe/dinner #diet/vegan/optional #diet/vegetarian

[^1]: adjust amount based on spice preference and brand strength
[^2]: not traditional but adds good flavor