Recipe Cuisine: Thai
Theme: Meat-Free Marvels
Thai Red Curry
By: Mel A
Ingredients
- 3 tbsp Thai red curry paste
- 2 tbsp vegetable oil
- 4 Thai purple eggplants, quartered
- 4 Thai green apple eggplants, quartered
- 4 lime leaves
- 1 red capsicum, chopped
- 8 okra, sliced into 2cm pieces
- 120g green beans
- 100g Valcom bamboo shoot slices
- 400ml coconut milk
- 1 tbsp sugar
- 3 tbsp fish sauce
- 150ml water
- 300g semi-firm tofu
- 1 bunch Thai basil
- 1 long red chilli, sliced
- 1 lime for garnish
Product used in recipe
- VALCOM - BAMBOO SHOOT SLICES
Method
- Place eggplant pieces into a bowl of salted water for 15 minutes to reduce the bitterness, then drain.
- Heat vegetable oil in a wok on medium heat, add the red curry paste and cook for 2-3 minutes until it becomes fragrant.
- Add half of the coconut milk and stir through to combine. Pour in the remaining coconut milk and water, then stir again to mix through. Add in lime leaves.
- To the wok, add sugar and fish sauce, stir through. Wait for curry to bubble, then reduce heat to simmer and add in the eggplants, cook for 10-12 minutes.
- Add capsicum, okra, green beans and bamboo shoots to the wok, continue cooking for 2-3minutes. Carefully place tofu on top of the vegetables and cover with curry. Continue cooking for a further 2-3 minutes until the tofu is warm.
- Stir through a handful of Thai basil leaves into the curry.
- Transfer the red curry to a serving bowl and serve with fresh sliced red chilli, Thai basil, a slice of lime and steamed rice.
