Thai Curry

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I don't know any particular and original recipe for this. So I usually use vegetables that I have at home: onions, broccoli, and carrots.So I will list the ingredients I used but feel free to add any other one you like.

Ingredients:
  • 1 TB coconut oil
  • 1 medium onion finely chopped
  • 4-5 minced garlic cloves according to your taste
  • 1 thumb-size piece of ginger, shredded
  • 1 bunch of broccoli, washed and cut into florets
  • 2 medium carrots
  • 1/4 cup red Thai curry paste*
  • A half 14-ounce can unsweetened coconut milk (I used low fat)
  • 1/4 cup vegetable broth
  • 1/4 package extra firm tofu, drained, cut into 1/2-inch cubes or tempeh (optional)
  • fresh ground pepper
*If not using Thai curry paste, mix:
  • 1 shallot or 1/4 cup purple onion, chopped
  • 3 TB lemongrass
  • 1-2 red chilies, or 1/2 to 1 tsp. cayenne pepper, or 2-3 tsp. Thai chili sauce
  • 4 cloves garlic
  • 1 thumb-size piece ginger, shredded
  • 2 TB tomato puree
  • 1 tsp. ground cumin
  • 3/4 tsp. ground coriander
  • 1/4 tsp. ground white pepper
Directions:

In a medium saucepan, bring rice and 2 cups of water to a boil over high heat. Reduce heat to low and cook, stirring occasionally, until the water is absorbed and the rice is tender, about 20 minutes.

Meanwhile, heat coconut oil in a Dutch oven, or heavy-bottomed pot, over medium heat. Add the onions, season with pepper and cook until they're very soft, about 8 minutes. 

 Stir in the garlic and curry paste and cook for another minute. Stir in the coconut milk, soy sauce, brown sugar, lime juice and vegetable broth, and bring to a boil. 

 Stir in the vegetables and simmer for 10-15 minutes, until the vegetables are tender. 

 Stir in the tofu and cook for another 2 minutes. Taste, and season with pepper to taste.

Add a few spoonfuls of rice to a bowl or plate and top with red Thai Curry.

Enjoy!

Thai Curry

Thai Curry