1.8 KiB
1.8 KiB
| title | makes |
|---|---|
| Thai Red Curry | 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/plant_based/optional #diet/vegetarian