Thai Red Curry

I got hooked to Thai food after moving to the US. Coconut milk and coriander are some of the main ingredients of Thai cooking, as is in South Indian cooking.  I prefer Thai food over Chinese food. Fish sauce and fish stock is almost always used in Thai dishes in restaurants. So, I learned to make the pastes used in the cooking at home without fish sauce. The dishes are more flavorful and healthier than what we get at restaurants. This aromatic curry can be served with steamy rice.

Ingredients:

1 onion, sliced

1 carrot, peeled and sliced diagonally

1/2 green pepper, sliced

1/2 red pepper, sliced

1 Cup cauliflower florets

1 Cup broccoli florets

1 zucchini, sliced diagonally

1 Cup fried tofu ( I used air fryer)

2 Tablespoons red curry paste

1 1/2 Cups coconut milk

1 1/2 Cups vegetable broth or water

2 teaspoons sugar

salt to taste

handful chopped basil leaves

Method:

1. Heat oil in a wok or large pan on medium heat.

                                            

2. Add 1/2 cup of coconut milk. Add red curry paste and saute for 2 minutes.

                                  

3. Add fried tofu to the wok and cook for 2 minutes.

 

                                  

4. Add onion. Cook for a couple minutes.

                                                   

5. Add remaining vegetables. Mix gently. Stir in broth. Mix gently.

                                   

6. Add salt and sugar. Cook for 5 minutes until vegetables are cooked, but crunchy.

                                                   

7. Gently stir in remaining coconut milk. Add chopped basil leaves. Cook for 1 minute before removing from the stove.

                                

8. Serve hot over steamed white rice or brown rice.