Thai Red Curry

I have a bit of a thing about Thai food at the moment. I’ve always loved it, though some Thai restuarants can be quite limiting: many make their curries with fish sauce, so even if you have it with tofu it’s not vegetarian. This was one of the reasons why I was so keen to develop my own recipe.

It’s so straightforward to make, and utterly delicious. Even as I write this (pre-publication) I’ve already been asked for the recipe – despite having only finished it this week! You can fiddle around with the vegetables to suit whatever you like or have in the fridge. Just be sure to check your curry paste is veggie (the first one I picked up wasn’t, frustratingly!) – I used Thai Taste, which you can get in most supermarkets or in bulk on Amazon.


Ingredients (serves 4):
– 1 onion, thinly sliced
– 2 cloves garlic, finely chopped
– 1 red chilli, thinly sliced lengthways
– 1 aubergine, chopped into small chunks
– 1 sweet potato (about 400g), peeled and chopped into small chunks
– 160g pack Cauldron marinated tofu
– 4 tbsp Thai red curry paste (use 3 if you prefer a milder curry)
– 1 tsp tamarind paste (if you don’t have this, use 1 tsp palm or soft brown sugar)
– 400ml tin coconut milk
– 400ml water
– 4-5 fresh kaffir lime leaves, thinly sliced*
– 50g mangetout
– 50g baby corn, sliced
– handful fresh coriander, chopped

* You can get fresh kaffir lime leaves from Sainsbury’s or Asian grocers. If you can’t find them substitute for dried leaves, but in this case use them like bay leaves: don’t slice them, and remove before eating

1. Heat 1 tbsp olive oil on a medium heat in a large wok or saucepan. Add the onion, garlic and chilli and cook for a few minutes until softened.

2. Add the aubergine, sweet potato and tofu, and cook for 10 minutes until softened and beginning to colour.

3. Stir in the curry paste and tamarind paste, then add the coconut milk, water and kaffir lime leaves. Bring to the boil, then turn down the heat and simmer for 10-15 minutes – adding the mangetout and baby corn 3 minutes before the end of the cooking time.

4. Stir through the fresh coriander, then serve with jasmine rice and lime wedges.



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