9799692b348 Nivedhanam: Thai Red Curry – Tofu

Monday, July 9, 2012

Thai Red Curry – Tofu

Thai Red Curry – Tofu is a vegetarian Thai dish that tastes best when served with rice hot. The spicy and hot taste can be adjusted according to taste. Lot of red chili paste might have shrimp paste making it unsuitable for vegetarians. Please look for the ingredients to make sure it is a vegetarian version. If you cannot find one, then make a paste of garlic, red chili, shallots, coriander seeds, cumin seeds, lemon zest or lemongrass and peppercorns. I was able to get the red curry paste in the vegetarian version and used it. Next time will make the red curry paste at home….
Thai Red Curry - IMG_3918
Red chili – 15
Thai Red Chili Paste (vegetarian version) – 1 ½ table spoon
Coconut milk – 1 can (13.5 oz)
Oil – 1 table spoon
Carrot – 1 cup
Peas – ½ cup
Beans – ½ cup
Basil – 1 table spoon
Tofu (Extra Firm) – 2 cups
Salt – 1 ½ tea spoon
Onions – 1 cup (cut thinly)
Soy sauce – 1 table spoon
Jaggery – 1 table spoon

Deseed the red chili and keep aside
Boil 1 table spoon water and add the red chili
Allow it cool and grind it to a paste
Cut the vegetables into cubes and boil them separately
Heat oil in a pan and add the red chili paste and grinded red chili
Once it is well sautéed, add the coconut milk and mix well to ensure there are no lumps
Add the soy sauce, jaggery and salt
Allow this to cook on medium flame until it boils
Add the vegetables, peas and tofu at this point
Cook for 5 – 7 minutes
Add basil and remove from heat

Cook rice in sufficient water until done and set aside.
Serve Thai Red Curry hot with rice

Thai Red Curry - IMG_3919


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