Thai curries are not so difficult to make once you have the curry pastes. I had red curry paste in my stock as I prepared Thai Red Chicken Curry few days back. Again I found few vegetables in the refrigerator, so thought to prepare a vegetable Thai dish. I also used tofu, a soy milk product, which enhanced the taste and made it protein rich as well.
Ingredients to serve 4-6 :
- Canned coconut milk – 600 ml.
- Thai red curry paste – 1 tbspoon (find the recipe in Thai Red Chicken Curry)
- Thai fish sauce – 1 tbspoon
- Brown sugar or plam sugar – 2 teaspoon
- Button mushroom (brown/white) – 225 gm.
- Green beans (trimmed) – 115 gm.
- Firm tofu (rinsed, drained and cut into 2 cm. cubes) – 175 gm.
- Kaffir lime leaves (torn) – 4
- Fresh red chilli (seeded and sliced) – 2
- Fresh coriander leaves to garnish
Pour about one-third of the coconut milk into a wok or pan. Cook until it starts to separate and an oily sheen appears on the surface.
Add the red curry paste, fish sauce and sugar to the coconut milk. Mix thoroughly, then add the mushrooms. Stir and cook for one minute.
Stir in the remaining coconut milk. Bring back to boil, then add the green beans and tofu cubes. Simmer gently for 4-5 minutes more.
Stir in the kaffir lime leaves and sliced red chillies. Spoon the curry into a serving dish, garnish with the coriander leaves and serve immediately.
You can have it with any Thai rice.