Red Thai Curry with Tofu and Mixed Vegetables Recipe
Savor the bold tastes of Thailand with this veggie-packed red curry. Loaded with fresh produce, hearty tofu, aromatic spices and rich coconut milk.
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Cooking tools:
- Chef's knife
- Cutting board
- Pan
- Stove
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
- Skillet
- Colander
Ingredients
- 1 Brinjal (large, diced)
- 12 Baby Corn
- 100 gms Mangetout
- 100 gms Carrots (sliced)
- 125 gms Shiitake Mushrooms (halved)
- 1 Green Capsicum (large, cored, deseeded and sliced)
- 150 gms Bamboo Shoots (sliced)
- 1 tbsp Thai Fish Sauce
- 1 tbsp Honey
- 2 Kaffir Lime Leaves
- 400 gms Tofu (firm, cut into 2 inch cubes)
- 1 tbsp Olive Oil
- 2 tbsp Red Curry Paste
- 2 Green Chillies (deseeded and sliced)
- 200 ml Light Coconut Milk
- 250 ml Vegetable Stock
- Thai Basil Leaves ((handful)
- Cashewnuts (handful, toasted)
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