Coconut milk based curries, popular in Thai cooking are easy to prepare with purchased curry pastes. Sweet, salty and sour flavours add contrast to the spicy flavour. Make it vegetarian style or substitute chicken and add shrimp if desired.
1 Medium, sliced
12 Ounce, drained
1 Pound, sliced (white, crimini or oyster)
Vegetable broth cubes
3⁄4 Cup (12 tbs)
Lite coconut milk
1 Can (10 oz)
Thai red curry paste/Green curry paste
2 Teaspoon, finely grated
2 Cup (32 tbs), halved
3⁄4 Cup (12 tbs), diced
1 Cup (16 tbs), thinly sliced
Fresh thai basil/Coriander leaves
1⁄3 Cup (5.33 tbs)
Jasmine rice/White rice
2 Cup (32 tbs) (hot, cooked)
1. Cut tofu into cubes.
2. In large skillet or wok heat oil over medium-high heat.
3. Stir fry onion 1-2 minutes till it is done.
4. Add tofu, stir-fry 2-3 minutes or until lightly browned.
5. Add mushrooms and stir-fry 2-3 minutes, til the mushrooms start to brown.
6. Stir in coconut milk, broth, curry paste, lime rind and fish sauce and bring to boil while stirring to blend well.
7. Add green beans, reduce heat to medium and boil 5- 8 minutes or until beans are crisp-tender.
8. Add red pepper, cook until sauce has thickened to desired consistency, about 3-4 minutes.
9. Stir in lime juice and sugar.
10. Serve over hot rice and garnish with green onion and basil or coriander.
The tofu can be substituted by chicken or shrimp.
Instead of the vegetable stock, you can use chicken broth as well.
Instead of the fish sauce you can use soya sauce or just salt for the salty flavour.
Thai curry serves as a great accompaniment to rice and makes a sumptuous meal. Watch this excellent video and make this flavorful Thai curry with a few stirs in your wok. The video is absolutely impressive and a must see!