Thai Red Curry
My favorite item to get at any Thai restaurant is the Thai curries. When the pandemic forced us all into lockdown, I was unable to eat my beloved Thai curries. My kids began pestering for Thai food and I began my search online. This is an adapted version of the recipe found in ministryofcurry.com. This is best served with white rice or basil fried rice.
Desika Products:
Peanut Oil
RECIPE FOR THAI BASIL FRIED RICE
Ingredients:
Red Bell Pepper - 1
Green Bell Pepper - 1
Snap Peas - 15-20
Coconut Milk - 8 oz. can
Onion - 1
Green Chilies - 2
Carrot - 1
Chinese Eggplant (optional)- 1
Red Curry Paste - 2 tbsp
Tofu (extra firm or firm) - 8 oz.
Peanut oil - 2 tablespoons
Basil leaves/Cilantro - small amount for garnishing
Instructions:
Slice the red pepper, green pepper, carrots, and onion. Slit the green chilies down the middle and cut in half.
Cut the eggplant into cubes and saute it in oil until it is half-done.
Heat up the oil in a thick-bottomed wok and add onions and green chilies. Saute for a minute
Add the red curry paste and saute well.
Add the baked tofu, carrots, eggplant, and snap peas and saute until half cooked.
Now add the coconut milk and stir well.
Add the sliced red pepper and green pepper.
Cover and cook for 1-2 minutes. Do not overcook the vegetables.
The vegetables should still be crunchy and half-cooked. Garnish with basil and/or cilantro and a wedge of lime.
Tips & Tricks:
Any Thai red curry paste would work. I used Mike’s Organic brand that I bought from Heinen’s.
Make sure you thoroughly cook the red curry paste to avoid a raw taste.
I’ve tried this recipe with carton coconut milk and canned coconut milk and find the taste is better with canned coconut milk.