This is a simpler version of my Thai curry recipe that works especially well with vegetarian ingredients. It’s a bit closer to an authentic curry, except that we skip the shrimp paste and use a commercial curry paste rather than making it from scratch.
Ingredients
- 6 tbsp red curry paste
- 1½ tbsp tomato paste
- 2 cans non-emulsified coconut milk (no guar gum or other stabilizers, so the cream splits when fried)
- 2 cups veg stock
- ½ cup sugar (cane, brown, or similar)
- 2–3 cups colourful veggies, such as carrots and sweet potato (roasted) and frozen peas
- 3 tbsp Ginger/garlic paste
- 2 tbsp savoury sauce (miso, soy, or sake)
- 1 tin bamboo shoots, drained
- 1 tin mini corn cobs, drained
- 2 limes, juiced
- ~2 cups protein, such as thinly sliced mushrooms and tofu (dusted with rice flour, white pepper, and salt)
- neutral oil
- salt, to taste (about 1 tbsp)
Optional toppings
- fresh herbs: mint, basil, cilantro
- sliced Thai chilies
- extra coconut cream
Method
Heat the oven to 220°C (425°F). Toss the larger veg in oil and salt and roast until browning or slightly charred. Set aside.
Fry the mushrooms in oil until they release their water, it evaporates, and they start to brown. Add the dusted tofu and the ginger/garlic paste, and keep frying until the tofu starts to brown.
In a large pot, fry the curry paste and tomato paste in a little oil for 2–3 minutes. Add the thick coconut cream from the tops of the cans and keep frying until fragrant and the oil starts to separate slightly, 3–4 minutes. Add the rest of the coconut milk.
Add any uncooked veg and cook until nearly tender. Add the roasted veg, the mushrooms and tofu, and the tinned veg. Add the stock, sugar, and savoury sauce, and simmer until everything is hot and the veg is tender.
Lower the heat, add the lime juice, and season with salt to taste.
To serve
With basmati or cinnamon rice, topped with picked or chopped herbs, finely sliced chilies, and a drizzle of coconut cream.