Tofu and Vegetables Curry & Homemade Red Curry Paste

We love the aromatic flavors of Thailand. Lemongrass, galangal, ginger, kaffr lime leaves and the beutiful array of tropical vegetables and colorful fruits. I make of lot of Thai food at home on a regular basis: curries, tom kha, tom yum, green papaya salad, spicy fried rice and other snacks. For the longest time I bought the ready-made curry pastes and ended up using half the recommended quantities as they are so fiery hot, this made the curries weak in flavor. So I made my own paste and controlled how much of what goes into it!

This time of the year aromatics like kaffir ime leaves, galangal are available fresh at my local Asian market. This is when I make a large batch of curry paste and freeze it, divided in small portions for later use through the year.This way I am in full control of the heat, flavors and richness of herbs. Here is my recipe for Thai red curry paste. I use tamari for fish sauce, if you are okay with the scent and flavor of fish sauce use it as it does add flavor to the curry, but if you want to keep it vegan add tamari instead or skip it altogether.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Red Curry Paste

Makes about a cup// 200 grams

• 1/2 cup about 1 medium red or purple onion, depends what you call them!
• 3-4 or more fresh red pasilla chilles ( these chilles are mild to medium and add a lot of color, or choose what you get.)
• 3-4 kaffir leaves
• 5 fat cloves of garlic
• 2 inch piece galangal sliced to aid the food processor
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 6 green cardamom pods
• 8-10 black peppercorn
• 1 tablespoon cilantro root scrubbed clean (don’t use leaves if you can’t find roots)
• 2 lemongrass sticks white and light green part only
• sea salt to taste

Direction

• In a small skillet add all the spices and on medium heat dry roast them till they are aromatic, moving them constantly to prevent burning. Transfer to a spice grinder and and grind to afine powder.
• Chop garlic, cilantro root lemongrass and onions. Deseed chilles if you want it milder and slice them.
• In a food processor add kaffir lime leaves sliced galangal, chopped garlic, chopped lemongrass and onions. Pulse them a few time still they are fine. Add the spice mixture and process till you get a nice thick paste. Transfer it into a clean jar and refrigerate. Will stay good for a few weeks. I  freeze them in ice cube trays for longer life.

 

Tofu Coconut and Vegetables Curry

Serves 4 depending on appetit!

• 2 heaped tablespoons red curry paste
• 14 oz brick organic firm or extra firm tofu cut into cubes or logs
• 1 cup broccoli broken into flowets
• 1 cup cauliflower cut into bit size pieces
• 1 carrot sliced
• 1/2 cup peas
• handful green beans or asparagus
• a few baby tomatoes
• 2 cans light coconut milk
• juice from 1 lime
• 1/2 tsp raw sugar
• Thai basil leaves for garnish
• 1 tablespoon tamari/ braggs liquid aminos/ fish sauce
• salt as needed

Directions

• Blanch carrot,  broccoli, cauliflower, green beans and peas dropping them in boiling water for 3-4 minutes and then shocking them in ice water. Drain and keep aside. This cooks the veggies, keeps the color vibrant and crisp. I noticed by cooking them in the curry discolors the veggies making the curry look drab.
• In a wok or sauce pan add a tablespoon of oil and gently saute the tofu for 3-4 minutes so they are lightly brown. Set aside.
• In the same sauce pan add the coconut milk, sugar, tamari and curry paste. Bring it to a boil and simmer for 3-4 minutes.
• Add the tofu and cook further for 2 minutes. Fold in the vegetables and heat through about 1-2 minutes. Add tomatoes, lime juice and stir. Transfer to a warm serving dish. Garnish with basil leaves and serve with brown or white jasmine rice.