Veggie Thai Red Curry
Try this Veggie Thai Red Curry recipe.
Try this Veggie Thai Red Curry recipe.
- 2 garlic cloves
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 1 tsp ground coriander
- 200 g firm tofu cubed
- 4-5 tbsp soy sauce soy sauce soy sor-s an asian condiment a
- juice 3 limes lime ly-m the same shape but smaller than…
- 2 red chillies 1 finely chopped 1 sliced into rounds chilli chill-ee part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 400 ml can reduced-fat coconut milk coconut milk ko-ko-nut mi
- 1 courgette, chopped into chunks courgette corr-zjet which means it's from the same family as cucumber,…
- 1 small aubergine chopped into chunks aubergine oh-ber-gee to be exact), the aubergine is used as a…
- 1/2 red pepper deseeded and chopped into chunks
- 140 g mushrooms halved mushroom mush-room the mushroom i
- 140 g sugar snap pea
- 20 g pack basil leaves picked basil ba-zil most closely associated with mediterranean cooking but also very prevalent in asian food, the…
- jasmine rice to serve rice r-eye-s rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 3 red chillies
- 1 lemongrass, roughly chopped
- 3 shallots, roughly chopped shallot shal-lot related shallots grow in clusters at…
- 1/2 red pepper deseeded and roughly chopped
- zest 1 lime lime ly-m the same shape but smaller than…
- stalks from 20g pack coriander
- thumb-size piece ginger grated ginger jin-jer mainly grown in jamaica, africa, india, china and australia, ginger is the root of the plant. it…
- 1 tsp freshly ground pepper pepper pep-iz also known as bell peppers, sweet peppers or by their colours, for example red and…
- Carbohydrate 5.79532082957815 g
- Cholesterol 0 mg
- Fat 5.27254500217657 g
- Fiber 0.553349997965634 g
- Protein 0.762169999928861 g
- Saturated Fat 0.391987968911025 g
- Serving Size 1 1 Serving (168g)
- Sodium 4.25066666499787 mg
- Sugar 5.24197083161251 g
- Trans Fat 0.113166093770259 g
- Calories 70 calories
Step-by-step
- Whizz the paste ingredients (garlic, brown sugar, coriander, chillies, lemongrass, shallots, red pepper, lime zest, coriander stalks, ginger, pepper) in a food processor.
- Marinate the tofu in 2 tbsp soy sauce, juice of 1 lime, and the chopped chilli.
- Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins.
- Stir in the coconut milk with 100ml water, courgette, aubergine, and pepper. Cook for 10 mins until almost tender.
- Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
- Add the mushrooms, sugar snaps, and most of the basil to the curry. Season with sugar, remaining lime juice, and soy sauce.
- Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through.
- Scatter with sliced chilli and basil and serve with jasmine rice.
My Simple, Delicious Veggie Thai Red Curry
As a busy working mom, finding time to cook healthy and flavorful meals can be a challenge. But I've discovered that even amidst the chaos of work deadlines and school pick-ups, a delicious and nutritious meal doesn't have to be complicated. This Veggie Thai Red Curry is my go-to recipe when I need something quick, easy, and bursting with vibrant flavors. It’s also incredibly versatile; I often adjust it based on what vegetables I have on hand – sometimes adding broccoli, carrots, or spinach.
The beauty of this recipe lies in its simplicity. The vibrant red curry paste provides the base of rich, fragrant flavor, and the creamy coconut milk adds a wonderful richness that complements the vegetables perfectly. I love the crunch of the sugar snap peas and the satisfying texture of the tofu – but feel free to substitute chicken or shrimp if you prefer. The key is to use fresh, high-quality ingredients. The difference in taste between using fresh herbs and pre-packaged spice mixes is night and day. Investing a little extra time in chopping fresh ingredients truly elevates this dish.
This curry is more than just a quick weeknight meal; it's a culinary adventure that transports me to a bustling Thai market. The aroma alone fills my kitchen with warmth and exotic spices. It's a fantastic way to introduce your family to new flavors and textures, especially if you have picky eaters. The sweetness of the coconut milk and the subtle spice of the chillies make it surprisingly kid-friendly. I often serve it with a side of fluffy jasmine rice, which perfectly soaks up the delicious sauce. It's a complete meal in itself, offering a balanced mix of protein, carbohydrates, and healthy fats.
Beyond the ease of preparation, this recipe is a testament to the power of simple ingredients combined with a little culinary creativity. It’s a celebration of fresh flavors, a reminder that healthy eating doesn’t have to be boring, and a testament to how even the busiest of lives can still make room for moments of culinary joy. I hope you enjoy this recipe as much as I do – it's become a staple in our family, and I'm excited to share it with you.
Tips and Variations:
- Spice Level: Adjust the amount of chili to your preference. For a milder curry, use fewer chilies or remove the seeds.
- Protein Options: Substitute the tofu with chicken, shrimp, or chickpeas for a different protein source.
- Vegetable Variety: Feel free to add other vegetables like broccoli, carrots, bell peppers, or spinach.
- Make it Ahead: The curry can be made ahead of time and reheated, making it perfect for meal prepping.
- Garnish: Toasted sesame seeds, chopped peanuts, or a squeeze of extra lime juice make excellent garnishes.
Serving Suggestions:
- Serve with fluffy jasmine rice.
- Pair with a side of naan bread or roti.
- Enjoy it as part of a larger Thai-inspired meal.
This Veggie Thai Red Curry isn't just a recipe; it's a journey for your taste buds, a quick escape from the daily grind, and a simple way to bring a taste of Thailand to your kitchen table. Try it, and let me know what you think!
Ingredients You'll Need
This list is just a basic guideline, feel free to adjust the quantities based on your preferences and the number of servings you want to make.
- Garlic
- Brown Sugar
- Vegetable Oil
- Ground Coriander
- Firm Tofu (cubed)
- Soy Sauce
- Limes
- Red Chilies
- Reduced-Fat Coconut Milk
- Courgette (chopped)
- Aubergine (chopped)
- Red Pepper (deseeded and chopped)
- Mushrooms (halved)
- Sugar Snap Peas
- Basil Leaves
- Jasmine Rice
- Lemongrass (roughly chopped)
- Shallots (roughly chopped)
- Ginger (grated)
- Freshly Ground Pepper
Enjoy your culinary adventure!
