A simple Thai Red Curry that can be whipped up in 30 minutes.
The red curry paste is traditionally made from a mix of dried red chillies, garlic, lemongrass, shallots, galangal, and shrimp paste, giving it a bold and spicy taste with layers of citrusy and herbal undertones. However, considering that this is a quick and easy Thai Red Curry recipe, I am using a vegetarian red curry paste that excludes shrimp paste.
You can add a variety of veggies; I used what I had in my fridge. Here are some great veggie options: baby marrow, pak choy, mushrooms, peppers, and carrots.
I chose to add tofu because 100 grams of tofu contains 17 grams of protein, and the tofu takes on the flavours of the red curry really well.
INGREDIENTS
- 50g red curry paste
- 400g fresh tofu
- 200g sliced pak choy
- 100g baby marrow
- 1 onion, sliced
- 400ml coconut milk
- Fresh coriander
METHOD
- Start by frying the tofu for a couple of minutes on medium heat until golden brown.
- In the same pan, add the sliced onions and baby marrow, and fry until the baby marrow has some colour.
- Add the sliced pak choy and cover with a lid for a couple of minutes to let it cook.
- Once the pak choy has slightly wilted, mix it with the onions and baby marrow, then move everything to one side of the pan.
- Add a little oil to the empty side of the pan, then add the red curry paste. Fry the paste for a couple of minutes to release its aromas, then combine it with all the veggies.
- Add the coconut milk and mix it with the veggies.
- Add the fried tofu, season with salt, and allow the curry to simmer on low for 5 minutes.
- Finish with fresh coriander and enjoy!