Thursday, June 30, 2011
Vegetarian Thai Red Curry
I started making this recipe because of a tofu curry I tried at a place called OSHA in San Francisco. All you really need is coconut milk, any curry paste of your choice, vegetables, and tofu or any meat you like.
- Olive oil
- Firm Tofu
- Coconut milk
- Curry paste (I chose red, but you can also use green or yellow)
- One red pepper
- One green pepper
- Fresh basil
- Whole grain rice
(you can also add any veggie you want, I added mushrooms at the last minute)
Drain tofu and cut into large squares. Pour oil into pan and let tofu brown for a few minutes, then add chopped vegetables. While they cook, pour coconut milk and curry paste (I used half the jar) and a few basil leaves into a sauce pan, whisk and let cook for about 7 minutes. Pour sauce over vegetables and tofu, stir and let thicken for 10 minutes or so. Serve over rice and garnish with more basil.
Thats it! You have your own thai restaurant curry at home.