Recipe Card
5 Min
30 Min
8-10 Portion
Main Course
Thailan
Thai Red Curry – everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you can put anything in it and it will be amazing!
To serve: put 1/2 – 1 cup of cooked rice in a bowl, then pour the curry on top. Put a few pieces of cilantro on top.
Ingredients
2 large potatoes
8 medium carrots
1 large onion (any kind)
3 cloves garlic
1 lb mushrooms (I like oyster or shiitake)
2 bell peppers
1/2 lb green beans
10 sticks of asparagus
1 package extra firm tofu
2 cans coconut milk
1 cup water
2 Tbsp. olive oil
1/4 cup Lemongrass Red Thai Curry
Optional Garnish: 1 small package cilantro
Instruction
1
Heat 4 tablespoons oil in a large heavy based skillet over medium high heat. Cube the potatoes into small cubes and cut the carrots down the middle and then cut into small pieces, roughly the same size as the potatoes, then put on a pan and cook until tender, about 20 minutes (check with a fork after 15).
2
Cube the garlic and onions. Heat the oil on medium heat in a large saucepan and add the garlic and onions, stirring occasionally for about 5 minutes until the onions are translucent.
3
Cut the tofu into small cubes and set on a pile of folded paper towels, and then take a few more folded paper towels and push firmly down on the top of the tofu to dry it completely. Add the tofu cubes to the pan and sauté lightly.
4
Add 1 can of coconut milk to the pan with the garlic, onion and tofu. Add Lemongrass Red Thai Curry seasoning and stir into the milk. Add the other can of milk and 1 cup water.
5
Cut the mushrooms, bell peppers, green beans, asparagus and add to the pan. Add the cooked potatoes and carrots. Stir together thoroughly. Add salt to taste.
6
Cook your favorite rice according to the package’s directions to serve with the curry. Enjoy! ❤️
Spice Used in This Recipe
Related Product
Lemongrass Red Thai Curry
Dhs. 40.00
