Reading Time: 2 minutes
- 4 red chillies remove seeds
- 4 dried red chillies remove seeds (soak for 30 mins)
- 4 shallots chopped
- 2 cm turmeric
- 4 cloves garlic
- 30 g galangal fresh, grated
- 30 g ginger grated
- 2 stalks lemongrass chopped
- 4 kafir lime leaves
- 1/3 cup cilantro stems
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp miso
- 1 tsp oil
- 1/2 tsp oil
- 6 tbsp curry paste
- 1 can coconut milk unsweetened
- 1/4 cup water
- 3 cups veggies
- 1 tbsp coconut sugar
- 1 tbsp tamari
- 1 tbsp brown rice vinegar
- 1/2 pack firm tofu cook until golden
- handful thai basil
- lime for serving
- salt to taste
To make the curry paste, add all ingredients in the blender and blend until smooth. Set aside.
For the curry, add oil to a medium sized saucepan on medium heat.
Add 6 tbsp of curry paste to the pan and heat through until fragrant (about 2 minutes).
Add the top third of the coconut milk to the pan and mix through with the paste until well blended and bubbling slightly. Stir for 2 minutes.
Add remaining coconut milk and water and mix until smooth.
Add in your veggies and cook until desired tenderness.
Add coconut sugar, tamari, and rice vinegar and mix through.
Taste the curry at this point to see if you want to adjust the flavours to suit your taste. You can add more tamari, coconut sugar, or salt depending on what you are looking for.
Add a handful of Thai basil and your tofu and mix through.
Serve over rice and garnish with a sprinkle of lime juice.
*Note: as an alternative to tofu this recipe is also great with your favourite plant based protein source. We like adding in frozen peas if not using tofu. Chickpeas are great too.
This recipe does not use up all of the curry paste so you will have some left over. It freezes well for future use.