THAI RED CURRY (feeds 4-5 approx.)

Thai red curry with thai rice 

Ingredients :-


1 medium stalk of broccolli, cut into florets
1 medium sized zucchini, quartered lengthwise and cut into 1-inch cubes  
5-6 white mushrooms, cut into one-sixths
1 medium sized green bell pepper, cored and cut into 1-inch wide strips
1 medium sized Japanese eggplant, quartered lengthwise and cut into 1-inch cubes
10 oz. packet of boiled mixed vegetables (bracken, bamboo shoots, enoki mushroom,    nameko mushroom, wood ear) (you can buy them separate if you want)
3-4 sprigs of Thai basil (for garnish)
1 cup bean sprouts
1 package firm tofu, sliced into 1-inch cubes (For frying, firm tofu works well)
4 oz. can  of red curry paste (you can buy it from any asian supermarket)
1 can (400 ml)  coconut milk 
3-4 tbsp oil
red pepper flakes (optional)
salt (to taste)

Procedure :-

1. Pat dry the tofu on a paper towel. This step is necessary because tofu is always preserved in liquid and when you put that tofu in hot oil, oil drops will coming flying off on your face. 

Thai red curry

2. Stir fry tofu in batches on medium heat turning on all sides until it is brownish everywhere. If you need more oil, add 1 more tbsp. oil for the new batch of tofu.


3. Now take it out on a paper towel to remove excess oil if any. Now to the hot oil, add eggplants, stir them for 2-3 mins, then add zucchini and stir for 2  mins,  now add brocolli and mushrooms and stir for 2-3 mins. At last add the sprouts.


4. Remove the liquid from the packet of boiled vegetables using a sieve. Once the above veggies are half cooked, add the packet of boiled vegetables. 


5. Now add the  red curry paste to the coconut milk and mix it nicely to form a smooth paste. Add it to the above veggies, add salt according to taste (there is salt present in the red curry paste, read ingredients) and let it simmer for 2-3 mins. Red curry paste is already hot but you can add red pepper flakes for more heat. Now add the fried tofu and mix everything properly. Tear off some basil with your hands and garnish the curry.


Variations :-  You can add summer squash and french beans. Also you can substitute shitake mushrooms for white mushrooms.


This curry tastes good with THAI RICE. You can get thai rice in any grocery store. Cooking instructions are given on it or else you can follow these.


1 cup rice washed with cold water
2 cups water


In a microwaveable bowl, add water to the rice and let it cook for 15-20 mins. Fluff them with a fork after 10 mins.