Vegan Thai Red Curry

Red curry is by far the most popular Thai dish and easily the most ordered one at any Thai restaurant. I always hesitate a bit to order it outside because most of the red curry recipe will have shrimp paste and fish sauce in them. So to satisfy my craving I learnt to make it at home. This recipe used a store bought red curry paste and hence can be made in matter of minutes.

Ingredients

• 1 small 4 oz can Thai red curry paste (MAESRI brand)
• 1 can full fat coconut milk
• 1/2 cup Yellow onion diced
• 1/2 cup red and green bell pepper diced
• 1 cup sliced mushrooms
• 1 pkg firm tofu
• 1/2 cup water
• Kafir lime leaves
• Lemon grass
• Cilantro

Directions

1. Press the tofu to remove all the excess water. I usually place it in between 2 plates and keep a heavy object on top of it. Leave for 1 hour and then blot it with a paper towel. Pan fry them with a few tsp of oil and brown them on both sides.
2. Heat up a wok or a pan. pour a few tsp of oil and fry all the vegetables in high heat for a few min. Add a bit of salt and pepper. Remove the vegetables from the pan and keep it aside.
3. heat up 1 tsp of oil and fry the red curry paste for a few seconds
4. Then add in the coconut milk and 1/2 cup water. Let it boil for a few min.
5. Now add the sautéd vegetables and the tofu.
6. Finish it with Kaffir lime and lemon grass. ( If you do not have them, squeeze a tsp of lime juice)
7. Garnish with cilantro