Red curry makes my day
I didn’t think to take a picture till we had served ourselves (thus the half-full wok), but tonight’s dinner was so yummy it was worth a blog post.
We’ve had variations on this quick and easy theme many times before, but the basic formula is this:
a couple tablespoons red curry paste + a cup of coconut milk + tofu + veggies + rice = heavenly delicious dinner
I love this meal so much because it’s so delicious, so easy, and so flexible. It works with almost any vegetables I have on hand. Tonight’s consisted of zucchini, mushrooms, baby corn, Thai eggplants, Thai basil, and mung bean sprouts, but really almost any veggie combination will do. First I sautee the veggies in some peanut oil in a wok, then add the curry paste, tofu, coconut milk, and some water, and let simmer. Add some hot sauce if that’s your thing, and serve over rice (whole-grain basmati is my favorite, but any rice will do). Delicious vegetarian (vegan, even) food is that easy…
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POSTED IN: Cooking
3 opinions for Red curry makes my day
Leng
Feb 8, 2008 at 4:21 am
I absolutely love red curry, but can’t eat it because all of the ones I see have shrimp paste in it. Where did you find Red curry that doesn’t use shrimp paste?
Bronwyn Schweigerdt
Feb 8, 2008 at 4:50 am
I just found your blog, and I already love it!
Jul
Feb 8, 2008 at 10:50 am
Leng - the red curry paste I have now is Exotic Food brand (www.exoticfoodthailand.com) and contains only lemongrass, chilies, soybean oil, garlic, and MSG. I’m not so thrilled about the MSG, but at least it’s not shrimp paste. :) I found it at my neighborhood Asian grocery store.
Bronwyn - Welcome! And glad you like it. :)
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