Red Thai curry

I'm having a relaxing long weekend. I already had yesterday off from work, and today as well. It will be nice to just potter around at home and go to town a bit. Today it's sunny, even though rain was originally forecast, so I think that we will pop over to the street food market today.

Today's recipe is one of my favourites: Red Thai curry with tofu. It's of course a vegan dish, served with sticky jasmine rice on the side. Find my recipe below.

Red Thai curry

Ingredients

200 g tofu

2 onions

1 red romano pepper

2 carrots

2 tomatoes

3 garlic cloves

1 red chilli

3 tbsp vegetable oil

1 tsp palm sugar

1 tbsp miso

¼ tsp smoked paprika

½ tsp ground cumin

½ tsp ground coriander

2 bay leaves

400 ml coconut milk

3 tbsp tomato purée

1 lime

Fresh coriander

1 cup jasmine rice

Method

Cut the tofu into cubes and fry them in a hot pan in oil until they have a crispy and golden brown surface. Set them to side.

Chop the onions, pepper, carrots, tomatoes, garlic and chilli.

Heat vegetable oil in a pan and start cooking the onion until it's soft. Then add the other veggies, garlic and chilli, and cook for a few minutes.

Add the seasoning and the coconut milk, and let simmer until the flavours have blended nicely. Season to taste. Then also add the fried tofu to the mix.

Cook the rice and serve the red Thai curry with it.

Enjoy!

Your VegHog