Thai Red Curry

I love asian foods but being a vegetarian, it was always hard to find no-meat curries. Thai curries usually have fish sauce in them. So even if it mentions 'veg Thai curry', there is a fair chance it contains fish sauce. So I decided to try it myself.

There were a few attempts and few trials with this dish. Every time I made a Thai curry, it was either watery with less flavor or the curry paste tasted awful. I have finally managed to get the right recipe and would like to share with you some tweaks that will help you make the most delicious restaurant-style Thai curry.

First, use coconut cream (comes in a tin) instead of coconut milk. I got one from Whole Foods. It contributes to the consistency that you get at your favorite Thai place. Next, add sugar to your curry. It elevates all the flavors. And finally, try to make sure you have lemon grass. For this, you have to plan ahead but this ingredient gives it an aromatic, authentic, restaurant style touch. Additionally, this can be made with coconut milk as well, but you kinda have to work around the consistency. For extra spice, add dry red chilies. Otherwise, Thai curries are simple with minimal but right ingredients.

Ingredients:

4-5 Tbsp Red Thai curry paste (I recommend Trader Joe's)

1/2 tin of coconut cream

Your choice of veggies. I used - mushrooms, zucchini, red and yellow peppers, carrots. All cut in juliennes

Extra firm tofu

4-5 garlic cloves, finely chopped

1 long strand of lemon grass

2 tsp sugar

Olive oil and salt

Method:

In a pot, heat 1-2 tsp olive oil

Add garlic and red curry paste to it and cook for 3-4 mins

Add all the veggies and let them simmer in the paste for at least 5 mins. If it starts sticking the pot, you can add little water

Then, add the coconut cream. It will start releasing oil so you wont need a lot of water

After few minutes, add water as needed to get the desired consistency

Add the lemon grass, salt and sugar close the lid and simmer for 7-9 minutes.

DONE! Serve with steamed rice!