Last night’s dinner was a quick red Thai coconut curry, definitely share worthy. Minimal ingredients and minimal preparation time – the perfect any-night-of-the-week dinner. There’s no right or wrong amount of heat or acid in this dish, it’s really just up to you to adjust according to your preference. If you like a lot of heat double up on the chilis, and as always – a ton of garlic and ginger is always a good idea. Use the amounts I’ve given bellow as a mere guideline, consider them a minimum and go from there.
Red Thai Coconut Curry: yields 4 portions
500 ml vegetable stock
500 ml coconut milk
1/2 cup/100 g red Thai curry paste
2 knobs fresh ginger, grated or finely chopped
4-6 cloves garlic (large ones), minced
1/2 medium onion, diced
few sprigs fresh basil, leaves on
few sprigs fresh cilantro, leaves on
2-4 fresh, red Thai chilis (depending on your heat tolerance)
2 limes
1 pkg extra firm tofu
4-6 large brown mushrooms (or any other)
1 large pkg rice vermicelli noodles
-Put the stock, coconut milk, curry paste, onion, ginger, garlic, fresh chilis, and a few sprigs of the fresh herbs in a pot and bring to a simmer.
-Place the rice vermicelli noodles in simmering water and cook for 3-4 minutes. Remove from the heat, strain, and run under cold water immediately. Run your fingers through the noodles and separate them as they rinse in cool water, this will keep them from sticking together afterwards. Reserve chilled noodles.
-Check on the curry, adjust the flavor balance by adding a few squirts of lime juice and add another few sprigs of fresh herbs depending on your preference. Allow the liquid to simmer over low heat for 10-15 minutes, it will thicken slightly. Adjust with a little more stock or a splash of water if you think it needs thinning. There’s no right or wrong, only your preference.
-When the stock is adjusted to your taste cut the tofu into small pieces and add it to the pot along with the mushrooms. Simmer for an additional 3-5 minutes.
-Portion the noodles into 4 bowls, ladle over the curry mixture, and garnish with a wedge of lime and some torn leaves of cilantro and basil.
This looks so yummy 🙂 Love the pictures
Thanks!!
Yum! and great photo by the way
Thank you 🙂
I love that this is a tofu dish, but its so bright and colorful!
Kari
http://www.sweetteasweetie.com
Lovely photos, and such a simple recipe…..I like to make my own curry paste but sometimes time just doesn’t allow me too!
Great recipe and gorgeous pictures! Thanks for sharing.
I just found your blog & love it. So many ideas i should try. Well done!
Thank you for stopping by, hope you get a chance to test out some of the recipes!