56 lines
No EOL
1.9 KiB
Markdown
56 lines
No EOL
1.9 KiB
Markdown
---
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title: "Thai Red Curry"
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draft: true
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---
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# Makes 4-6 servings
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### notes
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- thai basil is preferred over regular basil
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- oil should bubble gently around chopstick when ready for frying tofu
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## Ingredients
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- [ ] coconut milk 2 cans (full fat)
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- [ ] thai red curry paste 2-3 tablespoons [^1]
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- [ ] firm tofu 1 block
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- [ ] bell pepper 1 large, sliced
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- [ ] sugar snap peas 1 cup (or frozen peas)
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- [ ] bamboo shoots 1 can, drained and chopped
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- [ ] thai basil 1 large bunch
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- [ ] garlic 3-4 cloves, minced
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- [ ] onion 1 medium, sliced or diced [^2]
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- [ ] soy sauce 1-2 tablespoons
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- [ ] vegetable oil for frying
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- [ ] coconut oil 1 tablespoon (or neutral oil)
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### optional vegetables
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- [ ] mushrooms any kind
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- [ ] mock duck (seitan), drained
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- [ ] chinese eggplant or thai eggplants, chopped
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- [ ] carrots, sliced
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## Tools
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- deep pan or wok
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- separate pan for frying
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- wooden chopstick (for oil temp test)
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- paper towels
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## Steps
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- chop tofu into cubes and pat dry with towel or paper towels
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- heat oil for frying in separate pan until wooden chopstick bubbles gently when inserted
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- deep fry tofu cubes until golden and crispy, then set aside
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- heat coconut oil in large pan on medium-low heat
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- add onion and sauté until softened
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- add garlic and cook for 1 minute
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- add 1 cup of coconut milk and curry paste
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- cook until oil starts to separate and mixture turns red
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- add remaining coconut milk, fried tofu, and all vegetables (drain canned vegetables first)
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- add soy sauce for umami
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- cook briefly to infuse curry flavor into ingredients
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- taste and add more coconut milk if too spicy
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- turn off heat
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- add large amount of thai basil and stir until wilted
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- serve over rice, noodles, or eat plain
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- share with friends
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#recipe/dinner #diet/plant_based/optional #diet/vegetarian
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[^1]: adjust amount based on spice preference and brand strength
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[^2]: not traditional but adds good flavor |