Thai Red Curry

• porties: 4 servings
• actieve tijd: 10 minutes
• totale tijd: 25 minutes

Ingrediënten

1 tablespoon vegetable oil

1 small onion

3 cloves garlic

1 inch ginger

1 can (15-oz) coconut milk (full-fat)

2 to 6 tablespoons Thai red curry paste

1 cup vegetable broth

9 ounces firm tofu

1 teaspoon salt (or 1 tablespoon fish sauce)

1 tablespoon sugar

2 tablespoons soy sauce

1 cup frozen peas

1 medium red bell pepper (6 ounces or 170 grams)

1 medium eggplant (10 ounces or 280 grams)

15 leaves Thai basil (or regular basil)

Jasmine rice (boiled or steamed)

Thai Basil leaves (or fresh coriander)

Lime wedges

Instructies

Cut 9 ounces firm tofu 1 medium red bell pepper, and 1 medium eggplant into smallish bite-size pieces.

Finely chop 1 small onion, grate 3 cloves garlic and 1 inch ginger.

To a large pan, warm up 1 tablespoon vegetable oil, then add the chopped onion and fry for 3 minutes.

Next, add grated garlic and ginger and fry for one more minute.

Add half of the 1 can (15-oz) coconut milk and the 2 to 6 tablespoons Thai red curry paste, stir continuously, and simmer on medium-high heat until the curry paste is completely melted in the coconut milk.

The red oil from the curry paste should come to the surface.

Tip: Thai red curry paste is spicy, so add 2 tablespoons for a little spicy, 3 to 4 tablespoons for medium spicy, and 5 to 6 tablespoons for very spicy.

Add 1 teaspoon salt, 1 tablespoon sugar, 2 tablespoons soy sauce, and the diced tofu and simmer for 5 minutes, stirring occasionally.

Tip: if you add chicken, make sure to cook it through at this stage.

Add the remaining coconut milk, 1 cup vegetable broth, 1 cup frozen peas, eggplant and bell pepper you prepped before, stir, and simmer for 5 minutes, until the vegetables are tender-crisp and you reach your desired consistency.

Taste and adjust for salt, then stir in 15 leaves Thai basil.

Serve on a plate with Jasmine rice, Thai Basil leaves, and Lime wedges.

Voedingswaarde

• Calorieën: 374 kcal
• Totale vet: 29 g
• Verzadigd vet: 20 g
• Onverzadigd vet: 7 g
• Totale koolhydraten: 22 g
• Voedingsvezels: 6 g
• Totale suikers: 10 g
• Eiwit: 11 g