Thai Red Curry with Tofu and Veggies

My visit to Thailand, was very Traumatic (food-wise not beach-wise…). I was a vegetarian and had to settle for Pad-Thai or a bland stir-fry in EVERY restaurant.

Years later, when I lived in Antwerp, I was not keen to visit a famous Thai restaurant, but my friends were excited to go and promised that I’ll find vegetarian options there.

It was there that I tasted Red Curry for the first time. The food was actually fantastic and all the drinks were served with orchids. I’d love to visit that place again.

When I returned home, I decided to cook Red Curry, so that I can eat it whenever I feel like it. it was much easier than I expected and tasted just like the curry in that small Thai restaurant. I know that many people are happy with buying a red curry paste but I easily make it at home, it is fresher and tastier.

*Feel free to use different veggies. The eggplant is really soft and tasty and I would keep it.

*Mushroom Soy sauce – I couldn’t find a specific name for it because there are several brands. it’s a REALLY good substitute for fish/oyster sauce and a MUST have in every kitchen. I’m serious.

*I didn’t have Bamboo shoots available but they really add flavor to this dish, if you choose to use canned bamboo shoots – half a can should be enough

Thai Red Curry with Tofu and Veggies
Thai Red Curry with Tofu and Veggies

Thai Red Curry with Tofu and Veggies
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Thai Red Curry with Tofu and Veggies
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Ingredients
Red Curry sauce
General
Servings: people
Instructions
Tofu preparation
  1. It may sound strange but the best way to treat your Tofu (especially if marinating) Freeze- Unfreeze - Squeeze the water out - by using this method more water will come out of the Tofu (and more marinade can absorb). if you haven't got time for it - skip the next step - just squeeze the Tofu gently.
  2. cut the tofu into long fingers, freeze for at least 1-2 hours. unfreeze for 0.5-1 hours and now gently squeeze the tofu without breaking it.
  3. Fry the Tofu in 1 tbsp olive oil over medium heat for 5-10 minutes. make sure to "burn" the tofu from all sides to make it crunchier.
Preparing the red curry sauce
  1. fry the coriander seeds for 2 minutes with 1 tbsp olive oil. throw in the blender
  2. Blend along with all the sauce ingredients except for the Kaffir lime and lemon grass leaves.
  3. blend for 2-3 minutes until the sauce is fully mashed.
Cooking veggies and assembling
  1. Use a big pan or pot to fry the eggplants and carrots in 2 tbsp olive oil on medium heat for 5-10 minutes. make sure to stir well often, to prevent the eggplants from sticking to the bottom of the pot.
  2. Add the lemon grass and kaffir lime, and shortly after - the fried tofu, green beans and zucchinis.
  3. when the veggies are softer, but still crunchy, add the red curry sauce and water. stir well and cook for just 2-3 minutes more. add salt and coconut milk.
  4. serve with rice and enjoy this lovely meal... (a perfect dessert for this would be Mango!)
Recipe Notes

I'd love to get more feedback - questions about recipes, comments and suggestions! 

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