Are you all having
a nice and relaxing Sunday? I certainly hope so. I've been a bit
stressed at times today, trying to plant things on the balcony,
cooking, dreading tomorrow's working day etc, but it's not that bad.
Now I've sat down with a can of craft cider and am planning to chill
for the rest of the evening. I also wanted to share a vegan recipe
still with you tonight.
Thai red curry
with tofu, what a wonderful wonderful thing! I just love it and now
made one myself.
I used red bell
peppers, carrots and a coquina squash as vegetables in this curry and
it was a very nice combination with the fragrant Thai red curry
paste. Then the chewy tofu, coconut cream and fresh coriander, ah
just beautiful. Here's my recipe.
Thai red curry paste:
4 cloves garlic
2 large red
chillies
1 cm fresh ginger
3 kaffir lime
leaves
1 lemongrass stalk
Juice of ½ lime
Pinch of smoked
paprika
Pinch of ground
turmeric
Handful of Thai
basil
Handful of fresh
coriander
Other curry ingredients:
250 g tofu
1+1 tbsp vegetable
oil
1 red bell pepper
1 small coquina
squash or ½ of a large one
2 purple carrots
1 tsp palm sugar
160 ml coconut
cream
2 tsp vegetable
stock powder
Thai basil to
taste
Fresh coriander to
taste
Soy sauce to taste
1 cup jasmine rice
Method:
Make the Thai red
curry paste first by puréeing the paste ingredients together.
Cut the tofu into
chunky cubes and fry them in hot vegetable oil until firm.
Chop also the
vegetables into cubes and start cooking them in vegetable oil.
Add the palm sugar
and the red curry paste and keep cooking for a few minutes more.
Add the coconut
cream, lemongrass stalks, vegetable stock powder and let simmer until
the vegetables are cooked nicely.
Season the curry
with soy sauce, Thai basil and coriander to taste. Also sprinkle some
more lime juice on the top, if needed.
Cook the jasmine
rice and serve it together with the curry.
Enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.