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.
- 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
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.
Cut all the vegetables according to the instructions above.
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 Brown Rice.