Thanks to my sis I have made an attempt to try Thai. I had relished Thai Curry when had been to her house in Bangalore. Since then I wanted to try Thai curry. I did a lot of research, read lot ofrecipes and books. Finally Managed to make this Thai Tofu Vegetable Curry. The taste was out of this world and amazing that too with pure veggies. I haven’t added any boneless chicken, shrimp paste, sausages just thai vegetables. But its tastes yum with lemon grass rice.
Thai Tofu Vegetable Curry consists of Thai vegetables and few Indian veggies too. Quite simple yet nutritious and healthy. To be honest I have eaten tofu outside. But this was the first time I made a Tofu dish that too Thai. Please try this lovely recipe and I am sure you will keep making them.
The lovely Coconut Milk just tastes heaven. You can club Thai Vegetable Curry with rice or just have it like soup. I even tried with Chapati it goes well with it too. You could just buy these Thai vegetables from local Market. They are easily and readily available at Malls and local vegetables vendor.
Tofu is a great replacement for Paneer(cottage cheese) Or Meat. Plus Tofu is made from soya hence rich in proteins, carbohydrates, Calcium and tastes great. Tofu is also amazing for vegans and pure vegetarians because its made from Soy Milk.
Lets try this wonderful Thai Tofu Vegetable Curry! Perfect for brunch or lunch.
Total Time: 35 mins
Serves – 5 to 6 People
Ingredients:
- 200 gms Or 1 Packet Tofu
- 1 Potato
- 6 to 7 Florets of Cauliflower
- 1 Carrot
- 7 to 8 Spinach Leaves
- 4 to 5 Baby Corn
- 50 Gms Green Peas
- 1/2 cup Sweet Corn
- 1 Onion or 2 Spring Onion
- 1 inch Galangal Or Ginger
- 2 to 3 Stalks of Lemon Grass stem
- 8 French Beans
- 2 tbsp Roasted Sesame seeds
- 14 Cashew-nuts Roasted
- 2 tbsp Sesame Oil or Coconut Oil
- 2 cups Vegetable Broth
For Paste of Thai Curry:
- 3 Red Thai Chillies Or 3 Green Chillies
- 8 to 9 Black Pepper (Peppercorn)
- 8 to 9 Garlic
Add all the above ingredients and pestle with a mortar. This is the green paste for your Thai curry.
Method:
Make the green paste and keep aside. Now steam or parboil (half-cook) all the vegetables except capsicum, chillies, onion, basil and thyme leaves. Add ginger paste. I didn’t had Galangal so replaced with ginger paste. If you are using Galangal just crush it with a mortar and use for your dish.
Once all the vegetables are half cooked chop them into medium sized pieces.
Remove coconut milk extract it should be thick. You could also use ready coconut milk you get in shops. By the way I didn’t had fresh coconut nor ready-made coconut milk. Hence I used desiccated coconut mixed in hot water. Add this dry coconut and water in a mixer to form a smooth paste. Let me tell you the curry tasted great. But fresh coconut milk will enhance the flavor of this Thai Tofu Vegetable Curry even more.
Take a wok or Kadai add 1 tbsp sesame or coconut oil. Stir fry sliced onion add the green paste. Ensure the paste doesn’t stick at the bottom. Add basil, thyme leaves. Stir for a while. Add sugar or brown sugar.
Now add Capsicum or Bell Pepper. Stir for few seconds.
Add all steamed vegetables to it. Stir gently for 2 to 3 mins. Now add sliced tofu to it. Stir for 2 to 3 mins.
Take roasted sesame seeds and cashew nuts into it. After a minute add Coconut milk to the curry.
Also add vegetable broth and let it boil for about until it starts bubbling. Once the gravy is nice thick your Thai Tofu Vegetable Curry is ready.
Serve hot with steamed rice or lemon grass rice. Decorate with few basil leaves.
Tip:
- Buy fresh tofu
- You can add any veggies of your choice like Mushrooms, Cabbage, Paneer, Aubergines etc.
- You could add more chillies if spice required.
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