Several of these ingredients are the essential building blocks of flavour in Thai cooking: fresh chillies, kaffir lime leaves, coconut milk, dried shrimp and fish sauce. You can substitute the fish sauce for soy sauce and omit the dried shrimp to keep it vegan.
Serves 2
INGREDIENTS
1tbps vegetable oil
1tbps red curry paste (either homemade or pre-prepared)*
70ml coconut milk
15 pieces sweet basil leaves, julienned
1tbps cream of coconut milk (which can be skimmed from the top of separated coconut milk)
4 pieces kaffir lime leaves, julienned
1 big red chili, de-seeded and finely sliced
80grams firm tofu, cut into bite-size squares and pre-stir-fried until cooked through
1tbps palm sugar (or regular white sugar)
1tbps soy sauce
METHOD
1. Place the sliced red chili into a cup of water to curl while you cook. This will serve as a garnish.
2. Heat the oil in the wok until hot. Add the red curry paste and stir-fry until an aroma develops.
3. Slowly incorporate the coconut milk into the red curry paste.
4. Add the sugar and soy sauce and stir-fry for a few more seconds.
5. Add about three-quarters of the sweet basil and half of the kaffir lime leaves into the wok. Save the rest of the herbs for garnishing.
6. Add the tofu and any veggies you may want to add (baby corn or mushrooms would work well) and let simmer for a few minutes.
7. Remove from heat and place in serving dish. Spoon cream of coconut milk on top and then garnish with the chili curls, kaffir lime and basil leaves.
9. Enjoy with mixed brown and white rice!
Read more about Sara's recipes on www.greenhousebigmango.blogspot.ae
Compiled by Evangeline Jose, Community Solutions Editor
