Thai recipes are unique in their own way as they use their trademarked curry pastes. These curry pastes are integral parts of almost every Thai recipe, and Thai red curry paste is one of the most popular curry pastes. The Thai red curry paste adds a wonderful aroma, color and flavor to the dish. You can cook this recipe both by adding meat as well as only vegetables. So, here is a quick vegetarian recipe of Thai red curry.
Difficulty level: Easy
Servings per recipe: 4-5
Time required for preparation: 15 minutes
Time required for cooking: 25-30 minutes
Appliances For Thai Red Curry
1 high sided skillet
1 stirring spoon
1 rice cooker
300 grams of firm tofu block, cut into cubes
1-2 tablespoons of red curry paste
½ cup of red bell pepper, cubed
3 teaspoons of palm sugar
1-inch galangal, chopped
½ cup of loosely packed fresh basil leaves
4-5 kaffir lime leaves
½ cup of chopped mushrooms
5-6 Thai eggplants, quartered
3 tablespoons of fish sauce
½ cup of yellow bell pepper, diced
6-8 bamboo shoots, chopped
3 cups + ½ cup of coconut milk
½ cup of chopped shallots
Vegetable oil, for cooking
Jasmine rice, uncooked
Method Of Cooking
1. Rinse the rice in water until it is thoroughly cleaned. Now fetch a rice cooker and transfer the rinsed rice to the rice cooker. Adjust the settings on the rice cooker accordingly and wait until the rice is cooked. While the rice is cooking, take all the vegetables in a colander and rinse them thoroughly under running water. Once done, set aside the colander and place a chopping board in front of you. Fetch a sharp knife and start chopping the vegetables.
2. Place the tofu block on your chopping board and cut it into small 1-inch sized pieces. Once done, transfer the tofu cubes to a bowl and take the bell peppers. Cut one of the bell peppers in half and then chop one of the halves diagonally to get long slices. Make sure you remove the seeds and core before slicing. Chop the other bell pepper in the same way and then keep aside.
3. Next, take the eggplants and cut off their stalks. Then cut the small eggplants into four equal pieces. Next, take the shallots and dice them. After that, take the mushrooms and cut them into quarters. Once you are done chopping the vegetables, set them aside and get hold of a skillet.
4. Light the flame and place the skillet on the hob. Adjust the flame and maintain it on medium. Once the skillets heats up, add 2-3 tablespoons of oil into the skillet and swirl the pan to coat it with the oil. Next, add-in the red curry paste and cook it by stirring continuously until it starts liberating a nice aroma. Once the aroma sets in, add 1-2 tablespoons of coconut milk and stir the mixture to combine the paste nicely with the coconut milk.
5. Cook the mixture and once you notice the red color of the paste floating on top, add-in the tofu to fry them. Fry the tofu for 2-3 minutes and then add the mushrooms. Stir and cook until everything is nicely coated with the sauce. Then add some more coconut milk and cook for a few minutes more. Follow that by adding the sugar and the fish sauce. Give a stir to the mixture to combine everything nicely.
6. Now add the remaining coconut milk to the other things in the skillet and turn up the heat to set it on high. Put the lid on the skillet and let the sauce come to a boil. Once the sauce starts boiling, add-in all the vegetables, except the basil leaves. Once all the vegetables are added, put back the lid on the skillet and boil the mixture for some more minutes. Finally, add the basil leaves and the kaffir lime leaves and cook on medium low heat for 3-5 minutes more. Now serve the cooked rice in 4 serving bowls and serve with the Thai vegetable red curry.