Thai cuisine is one of my favorite cuisine and Thai curry is one of the culinary delight for foodies. It is loaded with so many veggies and burst with Coconut milk flavor. This curry is so creamy and scrumptiously delicious and very easy to assemble with many nutritious vegetables and Tofu. Needless to say its a soul satisfying food. You can customize the vegetable as per your choice/ the availability of the veggies in hand. Zucchini, Green beans, Corn and water chestnut can also be added in the curry. Aroma of the curry wafts throughout the kitchen when you cook it. It is best served hot with Jasmine rice but you can use any Basmati rice of your choice.
Veggies and Tofu in the curry are cooked and simmered in Coconut milk. Cauliflower and Carrot can be parboiled in microwave as theses veggies take longer to cook. Bell Peppers(Red & Green), Green beans should be added at last minutes. I like the pop of color in the curry and like to keep a bite/crunch in them so I add them(Bell peppers, green beans and Broccoli) in last minute. Chopping and cutting of the vegetables take longer and in less than 20 minutes Thai Curry comes together on your plate.
Extra firm Tofu goes best in the curry as silken/medium firm is too soft to handle. Thai curry paste can be found in asian aisle of any super market. But if you don't want to use the store bought, then you can make your own. If you use Concentrated paste then 1½-2 Tbsp. is enough for this serving as it is pretty potent, Whereas if you use the diluted curry paste then you add ½ cup of curry paste.
1.In a bowl add Cauliflower and Carrots and parboiled them for five minutes in Microwave
and strain them. Now every microwave setting is different so check your microwave setting
first because if vegetables are overcook then they turn too mushy and you need a bite/crunch
in them as they will simmer further in the Coconut milk gravy.
2.Meanwhile, heat ½ Tbsp. of Olive oil in a pan.You can use Avocado or Grape Seed Oil
too.Whichever is available in your pantry will work. Add chopped Onion, Garlic and
Ginger and saute it for 2-3 minutes or until light golden brown.
3.Add Coconut Milk and Curry paste and mix well, add Cauliflower and Carrot in it.
Add Salt and Chili flakes. If Coconut milk is thick than you can add little water in it.
Otherwise thin consistency Milk doesn't require any water.
4.Now add Tofu.Mix well and bring it upto a boil. Now set the heat on slow.
4.Add chopped bell peppers,Bamboo shoots,Baby Corn and Broccoli.
5.Cook it for2-3 minutes. Add whole Basil leaves and stir well.
6.Turn off the heat, Tranfer in serving bowl.
7.Garnish with Carrot Julienne and sprig of Cilantro.
8.Enjoy hot Curry with Rice.
Wash no curry paste ingredients thoroughly and cut them in small pieces. Put them in blender and make a smooth paste. Now this is the base of any Thai curry, but how you distinguish between Yellow, Green and red curry paste.
Add Yellow Chilies(4-5 deseeded),Yellow Onion(¼ cup) and ¼Tsp. of fresh
Turmeric Or 1/8 Tsp. Turmeric Powder+Above ingredients.
Add Green Chilies (4-5 deseeded) and ¼ cup of coriander leaves +Above
ingredients.
Add Red Chilies (4-5 deseeded)and 2 Tbsp. concentrated Tomato puree (Canned)
+Above ingredients.
Serving Size 4
Servings 0