Thai curry is one of my favorite dishes to order at restaurants because of it’s aromatic fresh taste. I’ve made Thai red curry before, but I always used a ready-made paste from the grocery store and found that it never tasted quite the same as the curries made from fresh ingredients. I came back from Thailand with a recipe to make red and green curry from scratch and finally decided to re-create a version of it in my own kitchen. This dish is therefore based on a delicious home-made red curry paste recipe.
The result was very flavorful and tasted like it came from one of my favorite Thai restaurants! I usually always make a large batch of the Thai Red Curry Paste and freeze it so I have it on hand whenever I need. With this red curry recipe below, I can satisfy my craving for authentic Thai food at home.
Gluten-free note: Most soy sauces are NOT gluten-free. Use San-J Tamari sauce instead.
Red Thai Curry
For the Mixed Vegetables (any combination of the following depending on availability):
- white onions , sliced
- potatoes , peeled & diced
- carrots , sliced and cut diagonally
- baby bok choy , chopped
- mushrooms , cut into 2 or 4 sections
- green bell pepper , sliced
- baby corn , sliced
- broccoli , cut into florets
To Pan Fry the Tofu, do one of the following:
- Cut tofu block in half. Place each half in a clean paper towel one at a time and squeeze to remove excess storage liquid (without breaking up the tofu). Cut the tofu into 1 in. cubes and pan fry on medium heat with a small amount of oil, mixing frequently until lightly golden brown. While the tofu is cooking, continue on to prepare the vegetables.
- OR alternatively, you can just add the tofu into the curry straight without pan frying.
To Prepare Vegetables:
- Cut all the vegetables according to the instructions above.
To Make Curry:
- Fry red curry paste with the vegetables in hot oil. Cook on medium-high heat until vegetables are slightly tender (3-4 min). Mix in the tofu.
- Add 3 tbsp coconut milk and mix together with the vegetables.
- Add 1 tbsp of light soy sauce, 1/2 tbsp dark soy sauce, and 1/2 tbsp brown sugar. Continue to add the remaining 4 tbsp coconut milk and mix.
- Cook on low-medium heat (low simmer) covered until the potatoes and vegetables are soft.
- Add chopped basil and turn off the heat.
- Serve hot over cooked brown rice or quinoa.