Vegetarian Thai Red Curry
A creamy coconut milk base infused with earthy spices such as Dried Bay Leaf married with a Thai Red Curry paste and freshly grated ginger and garlic. I like my Thai Red Curry served with a side of Basmati rice, a sprinkle of chopped and roasted cashews, freshly chopped coriander leaves and served with a wedge of lemon!
A wholesome dinner or lunch that can be made in less than 1 hour, perfect for batch cooking for the week, can be prepared during a busy weekday and allows you to use any produce and protein!
Vegetarian Thai Red Curry
Servings: 4 individual portion sizes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients & Utensils
1 Non-stick Cooking Pot/Dutch Oven/Wok/Kadhai with a lid
1 Spatula
1 tablespoon Sesame Oil
1 tablespoons Extra Virgin Olive Oil
2 Dried Bay Leaves
2 teaspoons CTD's Ginger Garlic & Chili Paste
1/2 Onion, thin vertical slices
1 teaspoon Salt
2 tablespoonsThai Red Curry Paste (store-bought, here is the link to the one I always use!)
1 can (400mL) of Aroy-D Coconut Milk
1 package (350g) of Extra Firm Tofu, pressed and cubed
3 Baby Bok Choy, halved
2 Coloured Capsicums/Bell Peppers, jullienned
6 Cremini Mushrooms, thinly sliced
1 Green Zucchini, cut into halfmoons
2 teaspoons Brown sugar
1 Lime/Lemon (half juiced and the other half cut into wedges)
1 handful of fresh Coriander leaves/Cilantro
1 handful of chopped and roasted Peanuts/Cashews
1 cup of cooked Jasmine/Basmati Rice
Let's Get Cooking!
1. In your choice of cooking pot, add the EVOO, Sesame Oil and Dried Bay Leaves on a low setting. Once the oil starts sizzling, add the CTD's Ginger Garlic & Chili Paste, Onion and Salt. Increase the stove-top to a medium-low flame/heat. Saute until the Onions are transparent in colour. Now add the Thai Red Curry Paste, as per your spice preference. Once again, saute for 2 minutes then close the pot with the lid. Allow this to cook on medium-low heat for another 2 minutes.
Cooking Tip: If you're using a Dutch Oven/Braiser, deglaze with a couple of tablespoons of water to prevent these aromatics from burning!
2. Remove the lid and add the veggies and tofu. *You don't have to use all of the veggies and protein that I used, just whatever you have in your kitchen/pantry* Once again, saute on medium heat for another 2-3 minutes. Now, add the Coconut Milk. I prefer to use the canned Coconut milk versus the carton of Coconut Milk because the flesh or "coconut cream" is what gives this dish that rich sweetness and creaminess. Combine all ingredients together. Then, close the pot with the lid and let these flavours marry each other at a medium-high heat for 2 minutes. We want the coconut milk to come to a light boil and bubble.
3. Once this happens, remove the lid and stir with a spatula. When the veggies and protein are thoroughly cooked, add the juice half a lime or a quarter of a lemon; as well as, the Brown sugar. Stir and allow the curry to once again come to a light boil and bubble.
4. At this point do a taste test! Testing your dish is the perfect way for you to see if it needs more salt, sweet or spice.
5. Now comes the fun part - ladle your homemade Thai Red Curry on a bed of cooked Jasmine/Basmati rice. Sprinkle on top the crushed Peanuts or Cashews, freshly chopped Coriander/Cilantro and served with a wedge of lime! This is THE perfect recipe for soothing the soul and the tastebuds! *wink wink*
Notes
1. Substitue any of the Ingredients to your dietary preference.
2. Remember to thoroughly wash all your vegetables before cutting and putting them in this dish.
3. CTD's Ginger, Garlic & Chili Paste: In a food processor/blender/mortar and pestle combine 8 cloves of Garlic with a 5-inch wide Ginger piece and 4-5 Red/Green Chilies. Blend these three ingredients together with a couple teaspoons of water. This can be stored in the fridge for up to 1 week!
4. Storage: This can be stored in glass containers/tupperwares in the Fridge for up to 1 week or batch meal prepped and stored in the Freezer for up to 2 weeks.
DID YOU TRY THIS RECIPE?
I would love to see your delicious creations by tagging @chikkatikka.diaries on TikTok, Instagram, and YouTube.
Or, send me an email 💌 chikkatikkadiaries@gmail.com
💜 Vidya
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