Thai red curry
Curries are one of our favorite comfort foods. We like them of all colors and flavors, hot or mild. Be it with lentils, tofu, vegetables or noodles, we simply love them.
Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with a source of protein, like tofu. It also well accompanies mushrooms and aubergines. In this recipe, I cut the tofu into long triangles, but you can dice it the way you prefer.
The red curry paste is traditionally made with mortar and pestle: it’s a blend of coconut milk, lemongrass, dried red chilies, garlic, salt, galangal, shallots, lime peel coriander seeds and sugar. However, you can find it ready-made, and you’ll save a lot of time.
- 1 can thick coconut milk
- 2 tablespoons Thai red curry paste
- 2 dried red chilis
- A few dried basil leaves
- A few dried lime leaves
- 200 gr firm, plain tofu
- 1 large aubergine
- 1 tablespoon toasted sesame seed oil
- Handful parsley
- 1/2 teaspoon vegetable powder
- A few drops tamari soy sauce
Drain the tofu and dice it. Prepare the dry spices and crumble them with a knife. Rinse the aubergines, chop off the ends and dice it. Prepare the Thai red curry paste.
Pour the sesame seed oil into a large skillet and heat to high. Add the tofu, sprinkle with a few drops soy sauce and turn the heat to medium. Roast the tofu on all sides, until it gets golden. Then, stir in the curry paste and let cook for minutes, to release the flavors of its spices.
Add the vegetable powder, aubergine, and parsley. Pour in the coconut milk and let cook until the aubergines are soft and the milk thickens.
Serve hot. Friendly advice: depending on how spicy you decide to make this curry, you might need to complement it with white rice to balance the hot flavor. Enjoy!