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–+ servings

Thai Veg Curry

Aanchal Gupta
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine International/Thai
Servings 4 -5 servings

Ingredients
  

  • 14 oz/397 gms Extra Firm Tofu/Paneer
  • 1 cup Red pepper/julienned about 2 large Red peppers
  • 1/2 cup Bamboo Shoots julienned
  • 15-18 Snap Peas remove ends
  • 15-18 Snow Peas remove ends
  • 2 cans of 13.5 oz/400 ml Coconut milk I used one lite and one regular
  • 4 tbsp Red Curry paste
  • 1 tsp oil
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • 1 tsp green chili minced
  • 1 tbsp brown or regular sugar or as per preference
  • Juice of 1/2 lemon/lime or as per preference
  • Chopped Thai basil optional and Cilantro/Coriander for garnishing

Instructions
 

  • In 1 tsp oil, add Ginger garlic and stir for few minutes.
  • When the raw smell of ginger garlic goes away add Green chilies and stir.
  • Add Red Curry paste and the lite Coconut Milk and bring to a boil.
  • Add tofu,all veggies and 1/2 can full fat coconut milk and cook till veggies are crisp tender.(Add a full can if you like more curry)
  • Add sugar and lemon/lime juice and bring to a boil.
  • Garnish with Thai basil(optional) and cilantro/coriander.
  • Serve with Jasmine Rice.

Notes

Use paneer instead of tofu. You can use fresh coconut milk instead of canned, if you prefer. Use any vegetables-carrots,corn mushrooms,Green beans... I prefer to use a combination of lite and full fat coconut milk for making it healthy. The reason we use lite coconut milk first, for boiling, is because the lite one has more water content and will not easily separate versus the full fat version.
Tried this recipe?Let us know how it was!