Veganism is fast catching up with many. My daughter, too has turned to veganism. Whenever she is with us, I, have to be careful as to what is used in preparing food. Now, very often you will find vegan recipes on my blog.
Though me and my husband tried to reason out with her, we still support her becoming a vegan. I, go out of my way to cook total vegan food her, we love her too much.
Though me and my husband tried to reason out with her, we still support her becoming a vegan. I, go out of my way to cook total vegan food her, we love her too much.
This tofu curry is so delicious, quick and easy. Add more curry paste if you want it spicy. This had just the right amount of spice
Ingredients
250 Grams Tofu - cut into big pieces
250 Grams Broccoli - cut into florets
100 Grams French beans - cut into long sticks
100 Grams Carrot - cut into long stcks
1 Small Green Capsicum - cut into big pieces
1 Small Red Capsicum - cut into big pieces
1 Small Yellow Capsicum - cut into big pieces
4 Small Shallots / Baby Red Onions - cut into two
5 -6 Kaffir Lime Leaves - chiffonade cut
5 -6 Basil leaves - torn
1 Teaspoon Palm Sugar
Salt to Taste
1 Can (400 ML) Coconut Milk
3 Tablespoons Thai Red Curry Paste
1 Teaspoon Heaped Corn Flour Slurry
100 Grams French beans - cut into long sticks
100 Grams Carrot - cut into long stcks
1 Small Green Capsicum - cut into big pieces
1 Small Red Capsicum - cut into big pieces
1 Small Yellow Capsicum - cut into big pieces
4 Small Shallots / Baby Red Onions - cut into two
5 -6 Kaffir Lime Leaves - chiffonade cut
5 -6 Basil leaves - torn
1 Teaspoon Palm Sugar
Salt to Taste
1 Can (400 ML) Coconut Milk
3 Tablespoons Thai Red Curry Paste
1 Teaspoon Heaped Corn Flour Slurry
3 Tablespoons Oil
Method
In oil in a deep pan or kadai, add the curry paste, beans, onion, broccoli and carrot, saute till the veggies are well coated with the paste for 3 minutes. Then add 1 cup water and cover with a lid, cook on medium low flame till the veggies are cooked.
When the veggies are cooked open the lid, add salt to taste and sugar, give it a quick stir, add the kaffir lime chiffonade and the basil leaves, stir again, add the coconut milk , tofu and colored capsicums, bring it to a rolling boil stirring continuously. Reduce the flame and check for gravy consistency. Add more water if necessary, cover and cook for 2 minutes. Then open the lid, add the cornflour slurry and stir it, let it cook so that it thickens the gravy a little. Take off flame and serve hot with steamed noodles or rice.
We enjoyed with steamed rice.
Labels : Thailand, Thai, Red Curry Paste, Tofu, Vegan, Gluten free, Healthy, Main course
No comments:
Post a Comment