Red Thai Curry

The ultimate comforting meal any day of the week for me is rice with some good and flavorful curry.

Curries are always a hit for any meal and this one such go-to curry with loads of flavors, richness of coconut milk and veggies - Veggie Red Thai curry is a one pot comfort meal, easy breezy to make and also layered with delish flavors and colorful veggies.

Red Thai Curry

Ingredients-

• Tofu, Extra Firm, chopped 1 inch pieces

• Red Onion, 1/2 small, sliced

• Red Bell Pepper, 1 small, 1 inch pieces

• Green Bell Pepper, 1 small, 1 inch pieces

• Yellow Bell Pepper, 1 small, 1 inch pieces

• Carrots, 1 small, round pieces

• Broccoli, 1 small, roughly chopped 6-8 florets

• Baby corn, 4-5, 1 inch pieces

• Unsweetened Coconut milk, 1 full can

• Oil, 3 tbsp

• Salt, 1 tbsp

• Coriander powder, 1 tbsp

• Cumin powder, 1 tbsp

• Basil, fresh, 4 leaves

• Lime juice, 2 tbsp

• Spring onions, 3 , fine chopped

• Water, 1/2 cup

Red Thai Curry Paste

Ingredients-

• Red Onion, 1 small, roughly chopped

• Dry red chillies, 8-10, soaked in cup of water

• Garlic cloves, 4

• Ginger, 2 inch

• Lemongrass sticks, 3, chopped

• Salt, 1 tsp

• Water, 1 tbsp

Recipe  

For Red Curry paste -

• Roughly chop medium onion, soak 8-10 red dry chillies, 4 garlic cloves, 2 inch ginger, 3 sticks of lemongrass and saute all on medium flame for about 4 mins then let it cool and blend into a smooth paste by adding little (1 tbsp water).

For Thai Curry -

1. Heat a saucepan, add 2 tbsp oil and saute onions, red green yellow bell peppers, broccoli florets, sliced carrots, baby corn. Saute for 8 mins then add 1 tbsp salt with 1 tbsp each coriander and cumin powder with freshly prepared red curry paste. Mix all, cover and let the vegetables cook in sauce for another 5 mins.

   
   

2. In a non stick pan, on low heat, sprinkle 1 tbsp oil. Add in extra firm tofu pieces and cook them for about 3-4 minutes, tossing to cover all sides, sprinkle some salt.

   I like to cook tofu till they turn slightly golden brown.

   Remove from pan and keep aside.

3. Now, to the saucepan cooking vegetables, Add 1 can of unsweetened coconut milk to this and 1/2 cup water. Cook for another 2 minutes.

   
   

4. Add tofu cubes in the saucepan and give it a gentle mix, add in basil leaves. Cover and let it all cook for another 2-3 mins on medium heat.

5. Once ready, turn off the heat. Add 2 tbsp lime juice and it is ready to serve.

   Garnish with fresh coriander and spring onions and serve it hot with some steamed rice.

   Enjoy your delicious and easy breezy thai curry meal.