Use the recipe below as a general guide for the red curry. Feel free to substitute the vegetables or protein with anything else that you have on hand.
VEGETABLE RED CURRY INGREDIENTS
This red curry is inspired by my favorite flavors of Thai cuisine. For the aromatics, I used shallots, garlic, ginger, lemongrass, and Thai chili. To prepare lemongrass, peel off one outer layer of the stalk. Then, slice off any thin and dry sections from the top of the stalk. If you are using very fresh (green) lemongrass, this should not be a problem. Then, slice the lemongrass stalks in half and bash them several times with a kitchen mallet to expose the core. This will help the stalk release more flavor. I wanted some spice in the red curry, so I used 5 Thai chilis. The spice is noticeable, but I didn’t feel as if my tongue was on fire. If you are spice averse, you can leave the chilis out. To prepare them, slice off the tops and then slice them in half. That way, you can easily identify the chilis and pick them out rather than eat them accidentally as you consume the curry. If you want to, you can fish out the chilis before serving.
CURRY PASTE
For the curry paste, I used Thai Kitchen’s red curry paste. I use Thai Kitchen often because the pastes are easy to find in most supermarkets. Plus, the paste comes in convenient jars that are perfect for storing in the fridge once opened. Although the label says that the paste is “hot” with 3 chili peppers drawn on it, I don’t find the curry paste to be spicy at all. That’s why I use 3 tablespoons of the paste and add Thai chilis for spice. If you are using any other brand of red curry paste, taste the paste first to test the spice level. A few months ago, I bought a new brand of curry paste. Without thinking, I used the new paste the same way I would with Thai Kitchen’s pastes. Much to my dismay, the new brand was incredibly spicy! Learn from my mistake: taste any unfamiliar brands of curry paste first before adding it to your cooking.
COCONUT MILK
For the coconut milk, I often use Chaokoh coconut milk. I love the thick yet runny consistency, which makes the coconut milk easy to pour. I used an entire can of coconut milk in this recipe, which makes the curry rich, fragrant, and filling. However, if you are concerned about the saturated fat content, use lite coconut milk. Note that the curry won’t be as fragrant.
TOFU PUFFS
I decided to use tofu puffs in this recipe because they’re great for absorbing the flavors of the curry. They’re like edible sponges! I usually buy tofu puffs from Asian supermarkets or the Sunday Asian farmers market in Sacramento. You might also find a similar version of fried tofu in Japanese supermarkets (like Oto’s). They might not come in cubes like you see in the photos, but they are similar in texture. If you can’t find tofu puffs, you can chop extra-firm tofu into cubes and pan fry them before adding to the broth. I don’t think pressing the tofu beforehand is necessary as you’ll add the fried tofu to a saucy mixture anyway. The pan searing gives the tofu extra texture.
VARIATIONS
If you’re not vegan, you can add shrimp to the curry. You can either pan fry the shrimp separately or add the shrimp to the curry and cook them for about 3 to 4 minutes, until the shrimp is cooked through.
