Veg Thai Red Curry with Brown Rice

Yet another Thai recipe! Well, its no news that I love Thai food, right? :) So does the husband, so it’s a hit in our house anytime I make it, in any format.

I am aware of the fact that the husband likes Thai food only because it looks very much like the South Indian food, especially the Thai Red curry, which is why I make quite some stuff with Thai Red Curry paste as the base. Check out my Thai Red Curry Poha recipe here.

This one is a simple curry served with healthy brown rice. Appeals to the South Indian palate, and still stays healthy, my two most important criteria for cooking anything!

Vegetarian Thai Red Curry

Preparation time - 20 min , for the paste and 20 min for the curry
Level - Medium
Serves – 2

Ingredients

For the paste

1. Cumin seeds - 1/4 C
2. Coriander seeds - 1/3 C
3. Onion - 1, cut in large pieces
4. Red chilli - 5-6 , deseeded [I used the Byadigi variety]
5. Garlic - 5-6
6. Ginger - 1 inch piece, cleaned
7. Lemon rind - from one lemon, optional or a stalk of Lemon grass
8. Lemon juice - juice from one lemon
9. Salt - to taste
10. Pepper - 1 Tsp

For the curry

1. Thai red curry paste – 1/2 C [This quantity is entirely based on the taste of the palate]
2. Cooking oil - 1 + 1 Tbsp [I use sesame or Olive]
3. Carrot - 1, peeled and cut in cubes
4. Baby corn - 4-5, cut in cubes
5. Cauliflower florets - 1 C, blanched
6. Tofu - 1/2 C, cut in cubes
7. Coconut milk - 200 ml or Dry coconut powder - 1/2 C, mixed in 1 C of warm water
8. Soya sauce - 1 Tbsp, optional
9. Salt - To taste
10. Sugar - 1 Tsp.
11. Thai Basil - a couple of leaves
12. Coriander leaves - a handful, for garnish, optional

Instructions

1. Soak the red chillis in a warm cup of water for 15 min.
2. Dry roast the cumin and coriander seeds together and keep aside to cool.
3. Grind the cooled seeds, drained red chillis, onions, garlic and ginger piece together by adding as little water as you can.
4. Mix in the lemon juice, salt and pepper and keep aside.

This measurement makes approximately 2 C of curry paste.

1. Steam the carrots and baby corn together in a microwave for a couple of min till they are about cooked.
2. Sauté the tofu pieces in the oil in another pan and keep aside.
3. Heat the oil in a pan and stir fry the red curry paste for a couple of min on low flame.
4. Add the coconut milk or dry coconut mixed in warm water to the pan.
5. Add the vegetables and cook for another couple of min on medium flame.
6. Once the vegetables are cooked, add the salt, sugar and soya sauce.
7. Finally, add the sautéed tofu to this and garnish with Thai basil and coriander.

Serve warm with rice.

I served this dish with brown rice that I cooked following Siri's instructions.