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Spicy Thai Red Curry with Tofu – Asian Delight

2-3 dried red chili peppers (soaked in warm water for 15 minutes) 1 stalk lemongrass, chopped (only the tender white part) 4 cloves garlic, minced 1 small shallot, minced 1 thumb-sized piece of galangal or ginger, peeled and sliced 1 tsp ground cumin 1 tsp ground coriander 1 tsp shrimp paste (omit for a vegetarian version) Zest of one kaffir lime (or regular lime) 2-3 kaffir lime leaves, finely chopped (or use reguar lime leaves) 1 tbsp vegetable oil 2-3 tbsp water 14 oz (400g) extra-firm tofu, cubed 1 can (14 oz) of coconut milk 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 cup sliced bamboo shoots (canned or fresh) 1 cup snap peas, trimmed 2 tbsp vegetable oil 1-2 tbsp soy sauce (adjust to taste) 1-2 tbsp palm sugar or brown sugar (adjust to taste) Salt, to taste Fresh Thai basil leaves for garnish (optional) Cooked jasmine rice, to serve Was this response better or worse? Better Worse Same Regenerate Cook
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Introduction:
Thai cuisine is celebrated worldwide for its bold and harmonious flavors. Among the many exquisite Thai dishes, one that stands out for its vibrant taste and rich history is the Spicy Thai Red Curry. This dish is a quintessential part of Thailand’s culinary heritage, with its roots tracing back to the royal kitchens of ancient Siam. Today, we’re going to delve into the secrets of creating a mouthwatering Spicy Thai Red Curry with Tofu, a vegetarian twist on this classic that’s sure to tantalize your taste buds.

Historical Context: The Thai Red Curry, or “Gaeng Phed” in Thai, originated during the Ayutthaya period (1351-1767) and has evolved over the centuries. Initially, it was influenced by Indian curry and brought to Thailand by Indian immigrants. Thai chefs then adapted it, incorporating local ingredients and flavors to create the vibrant and aromatic dish we know today.

Preparation:

Step 1: Prepare the Red Curry Paste

Begin by soaking the dried red chili peppers in warm water for about 15 minutes to soften them.

In a blender or mortar and pestle, combine the soaked red chili peppers, lemongrass, minced garlic, minced shallot, galangal or ginger, ground cumin, ground coriander, shrimp paste (if using), lime zest, and chopped kaffir lime leaves.

Add 1 tablespoon of vegetable oil and 2-3 tablespoons of water to help blend the ingredients into a smooth paste. Blend until the paste is aromatic and smooth.

Step 2: Cook the Tofu

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.

Add the cubed tofu and sauté until it turns golden brown on all sides. This should take about 5-7 minutes. Once done, remove the tofu from the pan and set it aside.

Step 3: Prepare the Curry

In the same wok or skillet, add another tablespoon of vegetable oil.

Add the red bell pepper, yellow bell pepper, sliced bamboo shoots, and snap peas. Stir-fry for about 2-3 minutes until they start to soften.

Now, add the prepared red curry paste to the vegetables. Stir-fry for an additional 2 minutes to release the flavors.

Pour in the coconut milk and stir until the curry paste is well combined with the coconut milk. Allow it to simmer for 5 minutes, allowing the flavors to meld together.

Season the curry with soy sauce, palm sugar (or brown sugar), and a pinch of salt. Adjust the seasoning to your taste preferences. Allow the curry to simmer for another 5 minutes, ensuring the vegetables are tender.

Finally, return the sautéed tofu to the curry and gently stir to coat it with the rich red curry sauce. Simmer for an additional 2-3 minutes to heat the tofu through.

Conclusion: Enjoy a delightful journey into the heart of Thai cuisine with this Spicy Thai Red Curry with Tofu. Its intricate flavors and cultural significance make it a perfect choice for those seeking a taste of Thailand’s culinary heritage. Whether you’re a vegetarian or simply looking to explore the world of Thai cuisine, this dish is sure to satisfy your cravings for bold and aromatic flavors. So, gather your ingredients and embark on a culinary adventure to create this Asian delight in your own kitchen.

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2-3 dried red chili peppers (soaked in warm water for 15 minutes) 1 stalk lemongrass, chopped (only the tender white part) 4 cloves garlic, minced 1 small shallot, minced 1 thumb-sized piece of galangal or ginger, peeled and sliced 1 tsp ground cumin 1 tsp ground coriander 1 tsp shrimp paste (omit for a vegetarian version) Zest of one kaffir lime (or regular lime) 2-3 kaffir lime leaves, finely chopped (or use reguar lime leaves) 1 tbsp vegetable oil 2-3 tbsp water 14 oz (400g) extra-firm tofu, cubed 1 can (14 oz) of coconut milk 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 cup sliced bamboo shoots (canned or fresh) 1 cup snap peas, trimmed 2 tbsp vegetable oil 1-2 tbsp soy sauce (adjust to taste) 1-2 tbsp palm sugar or brown sugar (adjust to taste) Salt, to taste Fresh Thai basil leaves for garnish (optional) Cooked jasmine rice, to serve Was this response better or worse? Better Worse Same Regenerate
servings
Time is: 45 minutes Servings: 4
total time
45 minutes

Equipment

  • mm...something seems to have gone wrong.

Ingredients

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Instructions

1
Soak dried red chili peppers.
2
Blend red curry paste ingredients.
3
Sauté tofu until golden.
4
Prepare and cook the curry.
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