Thai Red Curry is one of my favorite dishes to make (and one of my family’s favorite to eat). There is just something about the smell of curry cooking, between the coconut milk, spices and aromatics that is enough to make one salivate. In addition to that, it is so versatile. There are so many directions to go with it (and I love to experiment), but this is a great “base” red curry. If you don’t like broccoli, don’t add broccoli…if you want to add eggplant, go ahead and do so or Thai basil instead of cilantro. At the end of the day, make it yours, but this is how I like mine and I hope you like it too.
I especially love this recipe as a staple in my effort to eat less red meat. This is all vegan, and so wonderfully flavorful and hearty. Folks say all the time “you won’t even miss the meat” but in this one specific case, I feel it is true. This is relatively easy to make, as most mistakes are just “happy little accidents” here, but it always comes out as good (if not better) than ordering in.
THAI RED CURRY
INGREDIENTS
Tofu Marinade
3 tablespoons full fat coconut milk
1 teaspoon red curry paste
2 teaspoons cornstarch
salt and pepper, to taste
Thai Red Curry
16oz (one block) tofu, extra firm
2 tablespoon coconut oil
3 tablespoons red curry paste
1 small yellow onion, chopped small
6 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 head broccoli, chopped
3 each russet potatoes medium, small cube
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
3 each carrots, sliced on an angle
1 can (14.5oz) vegetable broth
1 head fresh spinach, whole leaves or torn rough
sea salt, to taste
ground black pepper, to taste
1 can (383g) coconut milk, full fat
juice of a lime
1 bunch cilantro, washed and chopped, (optional)
1/2 tablespoon thai chili paste, (optional, for heat)
INSTRUCTIONS
First Things First
- Add diced potatoes to a large pot and add just enough water to cover.
- Heat potatoes on high heat until water begins to boil, then for another 8 minutes.
- Turn off heat and let potatoes sit in the cooling pot.
Tofu Marinade
Start by pressing the tofu under a weight for no less than 30 minutes – The idea here is to get all of the water to release as water will affect ability to get a good sear on the tofu
While the tofu is being pressed:
- Mix the coconut milk, cornstarch and seasonings together.
- Stir until all of the cornstarch is incorporated and the mixture is completely smooth.
After the tofu has been thoroughly pressed:
- Cut tofu into medium sized cubes (roughly 1in or 2.45cm)
- Toss tofu in the marinade until fully coated, and cover and let sit for at least 15 minutes.
- Heat 1 tablespoon of oil in a pan, on medium heat, to just before smoking.
- Add in the tofu cubes and let brown on each side until you can easily pull it up from the pan. This is how you know it is seared properly.
- Repeat on all sides.
- Remove the tofu and set aside.
Curry
- In the same pan on medium high heat, stir the curry paste and cook until you can smell the curry, about 1 minute.
- Add the onion to the curry paste and cook until you can start to see through it, about 5 minutes.
- Add the garlic and ginger, stir together, then stir in the remaining coconut oil
- Add the broccoli, red bell pepper, yellow bell pepper and carrots.
- Add the pre-boiled potatoes to the curry as well as 2 cups of the water the potatoes are in.
- Add the sea salt, black pepper and vegetable broth, and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender, about 10-15 minutes.
- Add in the coconut milk and stir.
- Add in the crispy tofu, then let it simmer for about 5 minutes.
- Squeeze the lime over, stir, and then remove from heat.
- Mix in the cilantro and chili paste if needed.
- Serve with steamed jasmine or basmati rice and enjoy!
