Thai curries are quick, wholesome and flavors on steroids. While I make a dozen variations of the curry, this one happens to be an all vegetarian red curry version with tofu. Serve it over a plate of steamed white rice, or simply have it as a soup -- this quick version is a blessing for those chaotic week nights.
Store bought Thai curry paste works just fine -- you can find it in your local Asian store or even in your supermarket's International aisle. Among the several brands I have tried, my top favorites are Mesri and Thai Kitchen. If using the former, do remember that it's spicy -- hence, use sparingly.
Serves 6
INGREDIENTS
- 1 14 oz. packet of firm, organic tofu
- 2 medium yellow squash
- 1 small 8 oz. can of bamboo shoots
- 1 small carrot pealed and cut
- 1 small pepper (of your choice) cut into small strips
- Handful of chopped kale
- 1 13.5 oz. can of coconut milk
- Red curry paste of your choice
- Oil
- Ginger
- Cilantro, lime and scallion for garnish
PROCESS
Cut tofu in small squares, lay it on a paper towel and blot the excess water.
1.Heat 2 -3 tsp of oil.
2. Add grated ginger. For this I used around 1/2 " of ginger piece. Fry for a minute.
3. Add red curry paste. (As I was using Mesri, I used half of the 8-oz-can). Fry for 1-2 minutes with the ginger.
4. Add the tofu pieces. Allow it to cook with the paste for around 2-3 minutes on medium heat.
5. Add all vegetables except kale. Fry all on medium heat for a 2 minutes or until well mixed with the paste.
6. Add coconut milk. Adjust consistency by adding water. Since we were having it as soup, I added a cup of water to the milk.
7. Cover and let it simmer - around 4 minutes or until the vegetables have cooked to desired consistency.
8. Add kale. Allow the green to simmer in the curry.
9. Add a splash of lime juice, garnish it with cilantro and scallions and enjoy!
