It's been on and off snowing at my parent's house in Michigan so that got me thinking....
And what better way to shoo the cold weather away than a bowl of spicy hot thai red curry!
Plus doesn't hurt that it was mother's day weekend and my mom loves thai food 😁
|6-8 mushrooms sliced|
|2 cups coconut milk (I used canned)|
|3-5 tbsp red curry paste (I used a store-bought one but it's really easy to make your own by omitting the shrimp paste|
|1.5 tsp tamarind paste (or tomato paste)|
|2 tbsp soy sauce|
|1 tbsp vegetable broth|
|1 tbsp sugar|
|1 tsp chili powder (optional)|
|1 can baby corn, rinsed|
|1 bell pepper|
|1/2 zucchini, quartered and sliced|
|1 cup diced eggplant (roasted or air fried)|
|1 block firm tofu|
Press all liquid out of the tofu block by wrapping it in a paper towel and balancing a cutting board on top with some heavy things (like cans or a cast iron skillet). Let it sit like this until you're ready to add it into the curry.
Add 3/4 cup of the coconut milk into a heavy bottomed pot and reduce over medium heat until it becomes a bit thicker.
Add curry paste and stir to break it up and mix with coconut milk, then and tamarind paste (or tomato paste if you don't have any) and keep stirring until the oil starts to sizzle around the edges of the paste.
Add remaining coconut milk and 1 cup of water and bring to a boil.
Add soy sauce, vegetable broth, chili powder, and sugar and stir to dissolve the sugar.
Add baby corn, mushrooms, and eggplants and stir. Then cut the tofu into cubes and gently add the pieces into the curry and push them down so they are submerged, being careful not to break the tofu.
Simmer for at least 10 minutes, if it looks a little thick, you can add more broth or water.
Add the zucchini and bell pepper and simmer for another minute or so.
Stir in Thai basil or cilantro as garnish and serve with jasmine rice. Enjoy!