Who doesn’t drool on a hot plate of Thai red curry.You can also make it at your home. Originating from Thailand this dish is dominated by the coconut milk and red chili flavors used in it.
Preparation time:20 minutes
1.75 oz/50gms red curry paste
3 teaspoons oil(I used sesame oil)
1 1/2 coconut milk
1/2 lb firm tofu or your favorite meat like chicken or fish cut into bite size pieces
2 cups of vegetables(I used mushroom, napa cabbage, bean sprouts, eggplant, green pepper and carrot sticks)
1 teaspoon Chili garlic sauce or sriracha(optional for additional spice)
salt to taste
1.Heat 1 teaspoon oil in a pan and saute the napa cabbage, bean sprouts and carrot for 1-2 minutes and keep aside in a bowl.If using basil,fry basil leaves an keep aside.
2.Add another teaspoon oil and saute mushrooms for 2 minutes and keep aside.
3.Add the eggplant a little salt and saute until soft for 3-4 minutes and keep aside.
4.Add another teaspoon oil and saute the tofu for 3-4 minutes(or chicken or salmon, beef can also be used-these cook in about 7-12 minutes depending on the meat) and keep aside.
5.Now transfer the red curry paste and chili garlic sauce into the pan and mix.
6.Now add the coconut milk,mix and bring to a boil.
7.Add all the vegetables and tofu and simmer for 2 minutes and serve.
The secret to a good stir fry is cooking the vegetables to the right texture, they should not have the raw taste but yet not lose the crunch. I find sauteing veggies separately and later mixing them will help cook them to the right amount.I sauteed the veggies in step 1 together due to fairly same cooking times and sizes.
This preparation goes well with rice,I also like it with Roti.
Make sure all your vegetables are of the same size and length for even cooking.
Do not keep the eggplant cut, it turns a little bitter, immediately transfer it to the pan or you can keep it in warm salt water until you use it.
Always use organic tofu, since 90% of the soy in USA is Genetically modified and heavily sprayed with pesticides.
Also when selecting red curry paste go for the one with least preservatives-artificial colors, dyes and chemicals need not be part of the food we eat. I used the “Asian home gourmet” brand that is fairly preservative free.