Red Thai Coconut Curry

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.