Thai Red Curry

Hi foodies, its time for another delicious flavorful recipe! Today, I am going to share a very easy-to-prepare recipe for the Thai Red Curry. 

I am fond of Asian cuisines including Thai, mostly because the preparations are distinct in flavor! They are rich in texture and have complex flavors that suits perfectly for my foodie palate as I am all about flavors and spices. What attracts me more to Thai curries is the ease of adding versatile veggies along with protein. It makes a complete meal when combined with white, brown or fried rice. 

The base gravy for Thai red curry is prepared using Coconut milk. It makes the curry rich and creamy.  Consuming Coconut milk in moderation could provide some great health benefits as they are high in mineral and vitamins including calcium, potassium, magnesium and iron. 

The other important ingredient in this curry is Tofu. According to some sources, Tofu was originally called "Okabe" until early 1400s. It didn't come to western world until around mid 1900s. In fact I wasn't even aware of this protein rich alternative to meat until early 2000s. Since we are making vegetarian version of the curry, I highly recommend to add protein in the form of Tofu. Apart from providing high contents of protein, this substitute of meat is low in calories and is an excellent source for calcium and iron. Additionally, it contains all essential amino acids, magnesium, zinc and Vitamin B-1. Tofu has zero cholesterol in it and may also help reduce LDL (bad cholesterol) in our bodies. I would suggest you try to include Tofu if you are able to find it in the nearby grocery store.

One more key ingredient in this recipe is the rainbow of vegetables. As I mentioned earlier, the recipe is so flexible that you can add versatile vegetables of your liking. The more vegetables the merrier the curry. Needless to say that vegetables have abundance of nutrients, you can take your pick! Apart from being low on fats and calories, mostly all the vegetables are high in dietary fibers and are loaded with minerals and vitamins. You could experiment with different vegetables each time you make this delicious warm curry! 

So let me bring to all of you, my version of Thai red curry loaded with vegetables and tofu.

Tips (Additional notes) - 

• Any assortment of vegetables can be used for this curry. Here is a list of some popular vegetables for this curry - broccoli, yellow squash, zucchini, bamboo shoots, cauliflower, etc.   
• It is absolutely okay to use store bought red curry paste, as sometimes it is difficult to find all the ingredients needed to prepare it at home. I use store bought vegetarian curry paste free of shrimp or fish oil. Be sure to check the ingredients before buying any store brands. 
• Try to use full fat or premium coconut milk to add richness to the curry.
• You can use dry basil if fresh sweet basil is not available.
• Tofu is optional, I like using firm or extra firm. You can also saute them in a pan before adding to the curry. 
• If you are omitting tofu then you  may want to add more vegetables to the curry.
• Simply increase coconut milk and water quantity if you like more gravy.

Ingredients -

Serves 4

Prepare time - 10 minutes 

Cook time - 25-30 minutes 

1/2 Green bell pepper 
1 Carrot     
6-8 Mushrooms 

4-5 Baby corn 

10-12 String beans
Handful of Sweet basil leaves 

            

1 Can Coconut milk (Preferably full fat/premium)

1/2 Block Tofu (Optional - Preferably firm or extra firm)
2 Tbsp Red curry paste 
1 1/2 Tbsp Oil
2 Tsp Soy sauce
1 Tbsp Lemon juice/ 1 Tsp Vinegar
1 Tbsp Peanut butter (Optional) 
1 Tbsp Honey/ Sugar
1/2 Cup Water

1 Tsp Sriracha (optional)
Salt to taste

                                          

Instructions - 

Evenly slice all the vegetables including carrot, bell pepper, string beans, baby corns and mushrooms. I sliced them about 1/3" thick. This is important to ensure veggies are cooked evenly. 

                                          

Heat up oil in a wok or a pan, and add all the sliced vegetables except mushrooms. 

Saute the veggies for about a minute or until the veggies are slightly cooked. Then add mushrooms and saute for another 2-3 minutes. We want the veggies to remain crunchy and not become soft or overcooked.

Now add salt, soy sauce, red curry paste, peanut butter and honey/sugar to the vegetables. Mix the spices and sauce well without breaking the sliced vegetables. 

Add coconut milk and water to the veggies. Keep the flame on low and let the curry simmer for 2-3 minutes, until bubbles start forming and oil begins to separate.

Add lemon juice or vinegar to the curry. Cover the pan and let the vegetables soak all the flavors for about a minute.

Simmer on a medium flame for 3-5 minutes, stirring occasionally, until the desired consistency of the curry is achieved and the vegetables have softened to your liking.  

Finally, add sliced tofu and roughly chopped sweet basil leaves. Gently mix the tofu in the curry. Simmer for one more minute.

Turn off the flame, transfer the curry to a bowl, and garnish with sweet basil leaves.

                                     

Serve this warm comforting curry in a plate with either white, brown or fried rice. You can also sprinkle some red chili flakes or add some sriracha for a little more punch.