Serves: 6
For Thai Red Paste
INGREDIENTS:Whole Red chilies- 8
Thai Red chillies- 8
Fresh Coriander with stem- Handful of small bunch (1/4th of a bunch)
Lemon Grass stalks- 4
Shallots- 4-5
Galangal- 2" pc
Garlic- 4 cloves
Kaffir Lime leaves 5-6 or Zest of 1 lemon
Coriander seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Black peppercorns- 1 teaspoon
Lemon juice- 2 tablespoon
Salt- 1 teaspoon (adjust according to your taste)
DIRECTIONS:
Soak dry red chilies in hot water for 10-15 minutes.
Meanwhile, roughly chop galangal, lemongrass and garlic cloves for the paste.
Dry roast cumin seeds, coriander seeds and peppercorns in a pan for 2-3 minutes.
Take them out in a plate.
In the same pan put garlic cloves and shallots and roast for about 2 minutes. Take them out.
Next add soaked red chilies, galangal and lemongrass in the blender and blend well.
Add half a cup of water.
Now add rest of the ingredients along with roasted cumin seeds, coriander seeds, peppercorns, garlic and shallots and blend them again. You can add another half cup of water if needed.
Blend everything to a smooth paste.
Add in salt according to your taste and give it a pulse.
Thai red paste is ready.
FOR CURRY
French beans/ Snow peas- 8-10
Shallots- 10-15
Onion- 1, medium
Red bell pepper- 1
Green bell pepper- 1
Galangal- 1” piece
Kaffir lime leaves- 4-5 or Zest of 1 lemon
Tofu- About 150 grams cut into 14-15 small cubicle pieces
Coconut milk-1 can, 400 ml
Basil leaves- 4-5
Lemon juice- 1 tbsp
Vinegar- 1 tablespoon
Soy sauce- 1 tablespoon
Tomato paste- 2 tablespoon (Optional)
Water- 4 cups
Salt- according to your taste
Sugar- 1 tablespoon
DIRECTIONS:
Let’s start making this curry by peeling shallots.
Peel and chop onion in big chunks.
Chop bell peppers in cubes. Chop galangal too.
Keep everything aside.
Heat water in a large pot. Let it come to a boil.
Meanwhile peel and slice carrots diagonally.
Trim the ends of the beans and cut them in about 2” pieces.
Put cauliflower florets, broccoli florets, chopped carrots and chopped beans in the boiling water. Water should be enough to submerge all the veggies.
Do not cover the pan. Lower the heat. Let them boil in water for about 10 minutes.
After that drain them in a colander.
This is how I prep these hard-textured veggies to save on cooking time later. However you can skip boiling them and instead cook everything together with rest of the veggies.
While these veggies are boiling let’s prepare our other veggies.
Heat oil in a large pan or wok.
Add the chopped galangal and sauté.
Add the shallots and onion and sauté for a minute.
Add in cubed bell peppers.
Sauté everything well until the onions and peppers get softened, for about 5 minutes.
Add in rest of the boiled veggies and sauté everything well for a minute.
Next add in the prepared red curry paste, water and tomato paste.
Mix thoroughly and further cook for 3-4 minutes.
I have added tomato paste, just to enhance the color of the gravy. However, you can skip it.
Add in coconut milk, soy sauce and lemon zest.
Add in salt and sugar too. Stir everything well.
Let the curry cook on low heat for about 10 minutes stirring occasionally.
Add in basil leaves.
Add tofu pieces at the end when the curry is almost ready.
Switch off the heat and add lemon juice or vinegar and garnish with basil leaves.
Keep it covered for 3-4 minutes after switching off the heat and let the tofu absorb the flavors.
Serve hot with Jasmine rice, basmati rice or noodles.