Tofu & mixed Vegetable Thai Red Curry…

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Thai Red Curry is one of the most famous and popular Thai dishes .
Today I am bringing to you an easy Thai red curry that can be made in under 30 minutes..
In this dish i have used tofu along with Baby Corn , carrots , bell peppers and mushrooms . I have used home made red curry paste but you can easily replace it with market bought paste …

For this recipe , which serves 4 , we will be needing


1/2 tbs oil ( I used coconut oil )
1 tbsThai red curry paste or to taste ( you can use market bought )
2 tbs galangal ( or Ginger ) , minced
2 tbs garlic, minced
A few scallions, whites and greens separated, chopped
2-4 thai chilies, minced (optional)
4 cups coconut milk
500 grams / 1 Lbs mushrooms, sliced
2 bell peppers cut in juliennes ( I used red and green )
1/2 cup carrots cut in juliennes
6 oz tofu, diced
1/2 cup baby corns
1/4 cup peas
2 tbs cilantro, chopped
Or You Can Use 5 Cups of frozen mixed vegetables of your choice
Method :
Heat oil in a large pan over medium heat. Once hot

Add curry paste , ginger, garlic, white parts of the scallion, and chilies, .Sauté until fragrant, 1-2 minutes.

Now Add coconut milk and stir. Bring to a simmer and add mushrooms , carrots , baby corns and peppers.

Continue to simmer until vegetables are tender-crisp, it took me about 10-12 minutes.

Now add tofu and Simmer additional for 2 -3 minutes.

Remove from heat and stir in cilantro. Serve over jasmine rice.

Thai red curry paste
Makes around 1 cup …

2 tablespoon cilantro roots or Stems
10-15 Dried whole Red chilis
4 teaspoons coriander seeds
1 tsp black peppercorn
1 1/2 tablespoons galangal
1/4 cup garlic cloves
4 tablespoons sliced lemongrass (around a stalk of lemon grass)
1/2 tablespoon salt
1/4 cup shallots
1 teaspoon shrimp paste ( I did not use any )
1tbs Kaffir Lime Zest or 6-8 kaffir lime leaves (I used frozen )

Method :

Toast peppercorn & coriander seeds in a small skillet over moderate heat, shaking in between , until fragrant 3 to 4 minutes. Cool
Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
Paste will keep in the refrigerator for up to 1 week, or frozen for about a month.



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