by in Recipes February 18, 2018

Here is the recipe for the Thai Red Tofu Curry I made the other day.

Blend 5 cloves of garlic, a big piece of ginger, two sticks of lemon grass, juice of one lime and one red chilli until a paste forms.

I normally make the whole paste myself, but as I am away I did use a good quality jar of Thai Red Curry Paste and added these fresh ingredients to it. (When I say good quality, I mean I read the label and recognised all the ingredients, which were food and not numbers, also taking note of salt content, sugar content etc.)

I took some of the paste and fried some cubed tofu in it then put it aside until the dish was finished.

Put one diced red onion in a wok with a little coconut oil
and saute until it is transparent. Add the paste and saute until it has cooked through. Add one large eggplant, and two small carrots, both cut into big cubes, and fry in the paste. Add enough vegetable stock to cover and simmer until the eggplant is almost cooked. Add 2 small courgettes chopped, broccoli florets and cauliflower florets and give a good stir so everything is covered in the sauce. Cook until the broccoli and cauliflower are almost cooked. Add some frozen peas and heat through. Finally add one tin of coconut milk and let it gently heat through, don’t boil it or it might split. Add back in the cooked tofu and carefully stir through.

During the cooking time before adding the coconut milk, I tasted it and checked it for heat. It will very much depend on how hot your curry paste was in the beginning and how spicy you like it. Our bought paste was not very spicy so I added 2 extra sliced chillis and also some dried chilli flakes.

To serve I put some fresh bean shoots in the bowl and ladled the curry over the top, serving with some brown rice and then sprinkling the top with chopped coriander.