The Ravishing Red Thai Curry

I must admit that ever since I first tasted this curry , I was so amazed by the number of flavors that burst in my mouth and i was hooked ever since. I kept going back for more and just like that this dish became one of my favorites. I was yearning to re-create the magic at home. This recipe sure took fair number of trials from my end but the fruit of labor is always sweet. The aroma is so refreshing that it feels like the tropics came right into the kitchen. Don't believe me try it for yourself.

Preparation:

1. In a pan , heat about 1 cup of fresh coconut milk (alternatively you can heat the well emulsified coconut cream) , on medium high heat. Be sure to not let the cream stick to the bottom of the pan but stirring the cream every now and then till the oil start to separate from the sides

2. Once the oil starts to separate then add about 2-3 teaspoons of red curry paste (be sure to read the label for a vegan brand)

3. Then add 1 teaspoon of tomato paste [i added a store bought tomato paste but you can use tomato puree instead]. This will just give a subtle hint of tomato without overcoming the real flavors of the curry

4. Saute this together for about 2 mins on low flame , just enough to let the flavors infused in the cream .

5. This is an optional step.

In a separate pan you can slightly steam about 1.5 cups of broccolli , zucchini and carrots for about 5 mins if you do not like the vegetables to be too crunchy in the curry. This is should be just enough to slightly soften the vegetables , just enough to get rid of rawness

6. In the sauce with curry paste add about 1.5 cups of coconut milk and salt to taste and a pinch of black pepper and simmer the curry on low flame

7. If you want to increase the volume of the curry you can add about 0.5 cups of vegetable broth

8. Next add 4-5 sliced portabella mushrooms and about 10-12 slices of onions and rest of the steamed veggies.

9. After about 2-3 mins , add about a small cup of tofu cups. Be careful with stirring the curry after adding the tofu to avoid it from breaking. Cover the lid and cook on low flame for 5 -7 more minutes to allow the tofu to absorb all the flavors

10. Finally tun off the heat and add 4-5 thai basil leaves and a few slices of bell pepper in the curry. Cover the lid and let it cool down.

Serving:

Enjoy this recipe with some warm steamed plain rice. In a bowl just make a bed of rice and pour the curry over it. Then garnish with either chopped cilantro or sprigs of the thai basil leaves. If you want more spicy , you can add a few slices of japaleno pepper on the bowl and then treat yourself to the tropical flavors in a bowl.

That Aroma :)

Loving the red and orange hues in this curry