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Recipe By Munch Master

Ref: 657
Heading: Mains
Cuisine: Thai/Vietnamese
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   400 ml  Coconut milk
   150 g  Carrot cut into 4 cm sticks
   150 g  Green beans cut into 4 cm pieces
   1 Red sweet/bell pepper cut into strips
   6 Fresh Kaffia lime leaves
   16 Fresh Thai basil leaves
   3 tbsp  Vegan Fish sauce (seaweed one)
   2 tbsp  Thai sweet chilli sauce
   2 tbsp  Veg or groundnut oil
  Crispy Tofu
   350 g  Firm Tofu cut into bite size chunks
   30 g  Cornflour
   1 tbsp  Sriracha sauce
   1 tbsp  Soy light sauce
   1 tbsp  Thai sweet chilli sauce
   1 tsp  Rice wine vinegar
   deep fat fry  Veg or groundnut oil
  Red Curry Paste
   1/4 Onion med brown chopped
   1 tbsp  Red chilli powder
   2 tsp  Sweet paprika
   1 tbsp  Fresh coriander stems only chopped
   3 Garlic cloves roughly chopped
   1 tbsp  Fresh galangal peeled & chopped
   1 Fresh lemongrass outer leaf removed, finely chopped
   1 tbsp  Vegan Fish sauce (seaweed one)
   1 tsp  Coriander seeds dry roasted
   1/2 tsp  White peppercorns dry roasted
   1/2 tsp  Cumin seed dry roasted
   12 Thai basil leaves
   sprinkle  Fresh coriander leaves chopped


  Step 1
First make the paste, in a dry wok or frying pan roast off the cumin, white peppercorns & coriander seeds over a med heat moving the pan all the time until they just start to smoke, remove & pour into a bowl to cool, then grind to a powder using either a pestle & mortar or a spice grinder.
  Step 2
Place all the curry paste ingredients including ground spice powder into a mini food processor & blitz to a fine paste.
  Step 3
Heat oil to 160'c in a deep fat fryer or 6 cm deep in a saucepan.
  Step 4
Next make the tofu, place tofu in a bowl & add Sriracha sauce, soy, sweet chilli sauce & vinegar & mix well to coat the tofu, then add cornflour & mix well then deep fat fry in batches until golden brown, then set aside.
  Step 5
Heat a wok best or a frying pan over a med heat, add the oil & carrot, green beans & sweet/bell pepper with the curry paste & stir fry or 3 mins, then add coconut milk, vegan fish sauce, Kaffia leaves & sweet chilli sauce & simmer for 6 mins.
  Step 6
Next add & stir in Thai basil leaves & crisp tofu, then serve with jasmine rice & garnish with fresh leaves.

Suggestion & Tips

Frozen fresh Kaffia leave & Galangal are available online & can be frozen for later use.
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