Thai Curry (Red/Green)

I can't believe I haven't posted this dish so far since this is something I make very often.. atleast once every 2 weeks especially when I'm hard pressed for time... this may have a lot of veggie chopping involved but it still works out to be a fast dish and a wholesome one since it has an array of vegetables and tofu simmered in spicy thai curry infused coconut milk.  Initially I used to make the pastes myself but after I found the Maesri brand of canned thai curries, I've stopped doing that... this brand has no shrimp paste included (something i always check for) and is fully vegetarian and tastes just perfect. Also, with most restaurant dishes that I recreate at home, I love the fact that I can add a ton of veggies. Feel free to vary the vegetables you use based on your preferences and what you have... I've used eggplant, beans, cauliflower, broccoli, zucchini, carrots, sugar snap peas, bell peppers etc. in all kinds of combination and have never been disappointed.

I love the red curries while my husband is partial to the green curry... my daughter loves them both and infact she gets so excited when she gets a whiff of the fragrant curry and comes to the kitchen asking "Are you making my favorite curry?" While eating dinner she keeps claiming that she wishes she could eat this everyday... She even tolerates the spiciness of the dish just cause she loves it so much. I  try to mix in more rice and even some ghee to make it less spicy for her and my son.... I usually add the entire can of the curry paste but if it's too much (read spicy) then you can add according to taste and store the remaining in a bottle in the refrigerator and use the next time or add to noodle dishes such as this.

THAI RED/GREEN CURRY

Ingredients:
Tofu - 16 oz, drained and pressed down with paper towels for an hour.
Veggies of choice - about 4 to 5 cups raw ( I've used eggplant, beans, cauliflower, broccoli, zucchini, carrots, sugar snap peas, bell peppers)
Maesri brand Red Curry/Green curry paste - 1 small can (4 oz) or to taste
Coconut milk - 1 to 1.5 cups
Salt - to taste
Chilli powder - half tsp (optional)
Oil - 1 tbsp, divided



Method:

1) Cut the well drained tofu into small cubes. Heat a wide skillet on medium and spray some oil or add a tsp of oil and spread evenly, place tofu cubes in a single layer and sprinkle some salt and chilli powder. Alternatively, toss tofu cubes with salt and chilli powder before browning them in the skillet. Allow to cook until the sides are browned slightly. Keep aside.

2) In a big pan, heat the remaining oil and add the veggies, saute them for a few minutes with a tiny bit of salt. Next add the curry paste and a few tbsp of water and stir until it coats the veggies uniformly. 

3) After about 5 minutes, add 2-3 cups of water (or as required to form a thin gravy) and half cup coconut milk, when the mixture begins to boil, reduce flame, cover and allow to simmer until veggies are tender crisp. 

4) Finally add 1 cup of thick coconut milk and the pan fried tofu cubes and keep on a slow simmer for another 5 minutes  or so. Taste for salt and adjust if needed.
 
5) Fragrant Thai curry is now ready to serve with rice.