Red Curry Tofu (Vegetarian)

https://youtu.be/WVPoKBwiedQ

RECIPE:

EQUIPMENT

  • Wok or skillet

INGREDIENTS  

  • 1-2 tbsp Red curry paste
  • 100 grams Firm tofu
  • 1 cup Coconut milk
  • 1/2 cup Water
  • 4 Thai eggplants, quartered
  • 1/4 cup Pea eggplants
  • 10 slices Red spur chilis (fresh)
  • 15 leaves Thai sweet basil
  • 5 leaves Kaffir lime, thinly sliced
  • 2 tbsp Cooking oil

SEASONING SAUCE:

  • 1 1/2 tbsp Light soy sauce
  • 1 tbsp Palm sugar

INSTRUCTIONS 

  • Add oil to wok and 1-2 tbsp of red curry paste. Cook briefly.
  • Slowly add coconut milk.
  • After all coconut milk is added, then add tofu, pea eggplants, and Thai eggplants.
  • Add kaffir lime leaves and seasoning sauce
  • Add water and simmer on medium heat for 5 minutes (until thickens some).
  • Throw in red spur chili slices and Thai sweet basil leaves and cook for 10 seconds.
  • Neatly transfer to a bowl, garnish with basil leaves and serve with jasmine rice.

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.