10 April 2016

Thai red curry with tofu and coquina squash

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:

2 onions
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


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.


Your VegHog

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