I never fancied Thai food, but may be because of multiple trials (read forced by friends to try it) I started liking it. And, when I like something I want to try it at home. Bah! What’s new in there (wink)? The first experiment was Thai Red curry and it was successful. I promised myself, I am gonna make it more often now.Actually, it seemed trickier than it actually is. Everything is, once you try it, isn’t it? Well, I am gonna try more Thai food, that’s for sure. Both in restaurants and then at home! Now, without much ado, I’ll get back to the recipe. Here’s how I did it. I made the vegetarian version, so the fish oil (otherwise important ingredient) didn’t cut into my recipe; have used sesame oil and soy sauce instead. Hope you all like it.
Ingredients for Thai Red Curry
Serves – 2 -3
- Tofu – 200 g (Cut in ½ inch thick pieces. I sliced them into triangles, but that is totally upto you)
- Zucchini – 1 small (thin sliced and halved to form semicircles)
- Broccoli – 100 gm (cut in medium sized florets)
- Mushrooms – 5-6 (thin sliced)
- Yellow Bell pepper – 1 medium (roughly diced)
- Coconut milk – 400 ml
- Water – 100 ml
- Onion – 1 big
- Garlic cloves – 3
- Ginger – ½ inch
- Red chilies – 3 or if you can find the big ones, 1 will do
- Basil leaves – 5-6
- Thai red curry paste – 2 tsp
- Salt – to taste
- Lime juice – juice of approx. 3 medium limes
- Brown sugar – 1 -2 tsp
- Soy sauce – 2 tbsp
- Sesame oil – 1 tbsp
- Oil – 3-4 tbsp
Method for Thai Red Curry
- Marinade the tofu in soy sauce, 1 finely chopped red chili (or 1/3, if you found the big fat one), sesame oil and juice of 1 lime. Marinade it for 2 hours. I was in a hurry, so I gave it 1.5 hours, ssshhh!
- Mince or make a paste of onion, ginger and garlic in your food processor, and set aside.
- In a pan, heat 2 tbsp oil, and shallow fry the tofu. Set aside on absorbent paper. (Save the margination liquid; we’ll use it in the curry later)
- In the same pan, shallow fry the mushrooms.
Note: You can totally skip the above two points. I just like charred tofu and mushrooms, so I gave them a quick tour of the oil puddle.
- If the oil is consumed, add 2 tbsp oil in the same pan, and add the onion and ginger garlic paste. Stir and let it cook until the paste turns golden brown. Splash some water, if needed.
- Now, add the Thai red curry paste and salt. Sauté for 2 minutes and then pour in the coconut milk and water. Add the margination liquid we saved earlier, and the remaining lime juice.
- Once the curry comes to boil, add the zucchini, broccoli, remaining red chili (cut in rounds) and bell pepper. Let it simmer until the veggies are tender; takes about 10 minutes.
- Season with brown sugar and adjust the sweetness to your taste.
- Finally, add the mushrooms, tofu and garnish with basil leaves. Enjoy!
I served it with red rice, and was not very fascinated with the taste of rice. But, it’s healthy you see 😉 It goes well with normal white rice. Typically it is served with jasmine rice though.