Red Thai Curry

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Quick Authentic Vegetarian Red Thai Curry with Tofu and Veggies

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Red Thai Curry is one of my favorite Asian dishes it goes so well with White Jasmine Rice. Red Thai Curry has a nice amount of spices which is not overwhelming or overly heavy. It’s got a nice blend of colorful vegetables, tofu in a vibrant reddish/yellow sauce that can be made fairly thin, to be served in a soup-style dish or little thicker to be served with your favorite noodles or rice.

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This is one of my cheat recipes. I normally would opt to make things from scratch, but I’d be lying to you. I do take short cuts to save time and prepare a meal in a “jiffy”. This recipes uses store bought red Thai curry paste which I’ve add a bit of my own touch to it . To be honest ….we don’t always have all the ingredients needed on hand, so why not leave it to someone who actually knows what they’re doing and it ready for us. I’ve also used pre-prepared frozen vegetables Thai Style (which I had bought for rainy days) you can us fresh vegetables ….but this was my way to clear out the fridge.

My husband calls this my scrumptious yummy, healthy “signature Thai dish” which can be enjoyed with a big bowl of sticky white Jasmine rice or soup-based with noodle. Enjoy !

 

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I like making this curry often cause it’s simple, quick and easy. The store-bought curry paste is very easy to use and taste delicious. Few easy steps just mix curry paste with coconut milk add to vegetables and season and you got yourself a healthy, delicious tasty red Thai curry.

This is a perfect anytime dish, but especially for the hot summer days  ….during the hot season no one likes to hang around a hot oven and wait hours to get a meal ready. This recipe is so fresh and fragrantly that it will be ready in 30 minutes to enjoy.

 

If you enjoy delicious fusion vegetarian dishes be sure to check out these recipes: Skinny Veggie Fettuccine, Palak Makai Pulao, Pav Bhaji, Cheesy Veggie Rice Balls or Broccoli Tofu Paratha.

 

Red Thai Curry

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4-5

Red Thai Curry

Scrumptious Delicious, quick and easy Tofu Vegetable Red Thai Curry

Ingredients

  • 1½ tbsp. oil
  • 750g mixed Thai style Vegetables - (I used frozen pre-pared vegetables: broccoli florets, carrots, green beans, baby corn, onion, sugar snap peas, red peppers & mushrooms)
  • 1 cup – Firm Tofu (cut in small size cubes)
  • 3 tbsp. - Red Thai curry paste (make sure it's veggie!)
  • 1 can - 400ml coconut milk
  • 4 – Garlic cloves- finely chopped
  • Salt to taste
  • 1 tsp.-Kashmiri Red Chili Powder (for color and flavor)
  • 1 tsp.- Red Chili Powder
  • 1 cup - water
  • Fresh coriander – finely chopped
  • 2-3 Spring Onion – finely chopped (garnishing)

Instructions

  • Heat the oil in a large wok on medium high, add garlic and tofu sauté for 2-3 minutes then add the vegetables and stir fry for around 5 minutes - **make sure that you want them to be slightly softened, but still with a nice bit of crunch.**
  • Add the curry paste and mix well. (If you like your curry on the milder side add in 2 tbsp. of curry paste.)
  • Add the coconut milk, Kashmiri red chili powder, red chili powder and salt to taste. I also added around 1 cup water - just add however much you need to get the curry/soup to your desired consistency. Cover and cook over a medium heat for 10 minutes, simmering very gently, until the curry is hot.
  • Stir in the chopped coriander, serve in bowl and garnish with spring onions.
  • Notes

    Red chili powder and Kashmiri Chili powder if optional ( we like it a bit spicy)

    Tofu is optional

    http://myfoodforthesoul.com/red-thai-curry/

     

     

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