sample recipe – thai red veggie curry


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w3 thai red veggie curry
w3 thai red veggie curry recipe

quantities for different serving sizes

Super flexible with quantities. Although I wouldn’t bother to halve it as the leftovers can be even more delicious than the original.

prepare ahead?

Absolutely. Reheats like a dream.

variations for dietary requirements & fun

carnivore – Replace tofu with an equal quantity of finely sliced chicken breast or beef. Stir fry meat first in the pan until brown, remove and keep warm while you cook the curry as above then add the meat back at the end and bring back to a simmer.

vegan / vegetarian – Make sure your curry paste doesn’t contain shrimp paste or fish sauce. Ayam brand is OK.

troubleshooting guide

too bland – Are you sure? 😉 Stir in more curry paste or season generously with salt or fish sauce.

too creamy – I use coconut cream because I like it nice and rich. Feel free to use coconut milk instead or dilute it down with a little water.

too thick
– add a little water.

tofu breaking up – even firm tofu is still quite delicate. Cutting into squares (cubes) instead of rectangles can help. But I think it looks a bit more rustic.

red curry paste? – Any other thai curry paste will be fine. Or make your own using one quantity of the laksa paste recipe from the soup class OR watch this space for next month’s curry class at the Virtual Cookery School.

serving suggestions

Great on its own. Kinda like a stew / soup. If you’re craving rice, you could serve with some breakfast lentils or other lentils,

To make more of an Asian style shared meal, serve with a stir fry like the broccoli & chicken stir fry from this weeks class.

leftover potential

Great stored in the fridge for a week or two.

related links

5 ingredients laksa


text version of the sample recipe

thai red veggie curry recipe
serves 2-3

4-6 tablespoons red curry paste
1 can coconut cream (400mL / 14oz)
300g (10oz) firm tofu, drained & chopped
1 bag frozen cauliflower (500g / 1lb)
handful fresh basil leaves

1. Heat a large saucepan on a high heat.
2. Add a few tablespoons peanut or other neutral oil to the pan and add curry paste. Cook for about 20 seconds or until it smells heavenly.
3. Quickly add coconut cream. Stir and add tofu and cauliflower.
4. Simmer for about 7 -8 minutes or until cauliflower is cooked & tofu is hot.
5. Taste & season, adding a little brown sugar if you like it slightly sweet and are OK without being strictly Slow Carb.

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