Vegetarian Red Thai Curry
My red Thai curry recipe will serve 4, and is a perfect match for my spicy Thai rice. To make this Thai curry, you will need:
- 2 tbsp red Thai curry paste
- 150g firm tofu cut into15mm cubes
- 2 onions (chopped)
- 3 carrots (chopped)
- 1/2 sweet potato (chopped into 15mm cubes)
- 2 spring onions
- 4 sundried tomatoes (chopped)
- 1 leek (chopped)
- 1 can of coconut milk
- 1 tsp salt
- 1/2 tsp pepper
- handful of cashew nuts
- 1/3 courgette (chopped into 15mm cubes) – optional
Put the Thai curry paste into a wok or large deep sided frying pan, heat it on a low setting and add the tofu cubes and stir for 3 minutes. Add the chopped onion and sundried tomatoes and stir for 1 minute.
Add the coconut milk, and half fill the empty can with water and add the water and salt to the pan. Stir until the coconut milk and Thai curry paste have mixed together, then add the carrot and cook for 5 minutes. Add the remaining vegetables and black pepper and stir, then leave to simmer for 10 minutes.
Add the chopped spring onions and cashew nuts, stir, and taste the sauce and add more salt or pepper if required.
After a couple of minutes, the sauce should have reduced to resemble a soup, and your Thai curry is ready to be served or transfered into a serving dish.
The best accompaniment for this curry is my spicy Thai rice.