Red Thai Curry with carrots, sugar peas, zucchini and Tofu

For the red thai curry you need:

  • 1-2 spoons of red thai curry paste (depending on how spicy you like it)
  • 500 ml of coconut milk
  • 500 ml of bouillon
  • 1 spring oignon
  • 100 g of sugar peas
  • 3 medium carrots
  • 1 medium zucchini or aubergine, whichever you prefer. (remember: salt the aubergine first to remove its bitter taste)
  • 3 small patatoes
  • 200 g Tofu
  • thai basil and/or parsley
  • soy sauce and sunflower oil

appetizer: salad with homemade dressing and thai spring rolls by the real Caffeamore

Traditionally, Thai curry is accompanied by rice; dal (an indian lentils dish) is also very traditional to accompany a curry. We had basmati rice with it. Set up the rice and/or lentils first, then proceed to the Curry.

Dress the Curry as follows:

Cut the Tofu into little squares, pour a little soy sauce over it. Heat up a pan and put some sunflower oil into it, then add the tofu. Roast it gently for about 3 minutes, then but it into a bowl. Cut all the vegetables into little pieces.

Add a bit of oil to the pan and then add the spring oignons. After they’ re roasted, add the patatoes and the carrots. After about ten minutes, add the curry paste and let it roast. Then add the bouillon and the rest of the vegetables. After another five minutes, add the tofu and the parsley or thai basil. Cook until the vegetables are almost even, then add thred thai curry with Tofu by the real Caffeamoree coconut milk and let it stew for about five minutes. Enjoy!

As an appetizer you can have spring rolls, dim sum or a soup. We had a salad and spring rolls as a blend between the eastern dish and our western culture:-)

Tell us what you thought of the recipe. Any suggestions? Please comment below!

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