More Great Recipes: Curry

Gen's Quick Thai Basil Curry

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Serves 4 | Prep Time 10 | Cook Time 15

Why I Love This Recipe

Featuring: basil, cabbage, swiss chard, snap peas, and zucchini.

This recipe can be made quite quickly with either store-bought red or yellow curry paste (or you can also make your own- see recipe below). I about 5 and a half cups of any vegetables I have at hand. You can use italian or thai basil for this recipe.

HOMEMADE RED CURRY PASTE- just whizz all ingredients in a food processor

3 red chillies

1 lemongrass, roughly chopped

3 shallots, roughly chopped

½ red pepper, deseeded and roughly chopped

zest 1 lime

stalks from 20g pack coriander

thumb-size piece ginger, grated

2 garlic cloves

1 tsp freshly ground pepper

1 tsp ground coriander

Ingredients You'll Need

TO MARINATE TOFU (optional):
2 tablespoon soy sauce
juice of 1 lime
1 chilli, chopped (optional)
1 (16 ounce) package extra-firm tofu, cut into bite-sized cubes

2 1/2 tablespoon oil (sunflower, safflower, peanut)
1 tablespoon minced fresh ginger root (approx. 1 inch ginger)
2-4 tablespoon red curry paste (2-3 if store-bought, 3-4 if homemade)
1-2 zucchinis, chopped
2 cups snap peas, string removed
1 cup cabbage, chopped
1 cup swiss chard (or other leafy green like kale, etc.), chopped
3 tablespoon lime juice
3 tablespoon soy sauce
2 tablespoon maple syrup
1 (14 ounce) can coconut milk
1/2 cup chopped fresh basil (thai basil or genovese/italian basil)


MARINADE (optional):

Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the 1 chopped chilli and set aside (optional).


Meanwhile, heat the 2 Tbsp oil in a wok or large skillet over high heat. Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the vegetables; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and hot.

Meanwhile, drain the tofu. In another wok or skillet, heat 1/2 tbsp oil over high heat. Add the drained tofu and stir-fry until golden brown. Add tofu to the vegetables.

Stir in the chopped basil just before serving.

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