Thai Red Curry with Tofu
Why I Love This Recipe
One of my favorite cuisines in this world is Thai.The flavors are so delicious and spicy.I tried lot of vegetarian versions of Thai curries (red,green and yellow).It's up to own choice to add any vegetables u like (few exceptions like bitter vegetables).People who don't like Tofu can avoid it.
Ingredients You'll Need
For red curry paste:
Red chilies 3
Garlic cloves 3
Dried Chilies 10
Coriander Seeds 1 table spoon
Cumin seeds 1/2 table spoon
Coriander stems (chopped) 2-3
shallots 3
Lemon grass chopped 2 table spoon
Galanganl chopped 1 table spoon
Kaffir Lime Leaves chopped 1 table spoon
Salt to taste
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Vegetables and other ingredients for curry
Tofu 100 gms
Long beans 50 gms
White Aurbegine 50 gms
Broccoli 50 gms
Coconut milk 250 ml
Lime leaves 3
Peppercorns 3-4
Oil 2 tspoons
Seasoning sauce 1 tablespoon
Light soy sauce 2 tablespoons
Vegetable stock 1/2 cup
Directions
Red curry paste
1.Heat a pan without oil and fry coriander seeds,cumin seeds for 40-50 seconds on medium heat.Remove from the heat and add dry chillies in the same pan and mix it well.(dried chillies don't need much time to fry so the heat of the pan is sufficient).
2.Add all the ingredients in to a blender along with garlic cloves,red chillies,coriander stems,shallots,lemon grass,galangani,lime leaves,salt with little bit of water to make it a fine paste.
Curry
1.In the same pan (that we fried the coriander and cumin) add 2 t spoons of oil (Thai dishes generally use sesame oil however I use vegetable or sunflower oil.) and fry the curry paste for 4-5 minutes or until the raw smell of garlic and shallots are gone.
2.Add white eggplant,beans(I steam all my vegetables for a minute.However many prefer not to steam them and directly fry them in the paste) and saute for 2 minutes.Add broccoli and saute it for a minute.
3.Add coconut milk,soy sauce,tofu,peppercorns,lime leaves,seasoning sauce(I use chilli and basil) and vegetable stock.
4.Mix well check the salt and simmer it on gas for 10 minutes.Garnish it with fresh coriander.
5. Serve hot with jasmine rice.
