Ingredients
Sauce Base
- 1 Tbsp MAESRI red curry taste (sees to be the only vegan one...)
- 1 Tbsp Canola oil
- 1 Tbsp Caster sugar
- 1 Tbsp Vegan fish sauce
- 1-2 Kaffir lime leaves, fresh or frozen (spines removed)
- 400ml can Coconut cream/ milk
Produce
- 200 - 250g firm tofu
- 1 tsp chicken flavoured stock (to coat the tofu)
- 1 carrot, sliced
- 1/2 head of broccoli or other asian greens
- Green onions/ Scallions, inch pieces (optional, but if you skip it, add cabbage...)
Optional Produce
- Cabbage, in chunks (optional)
- Snow peas/ Sugar snaps, de-veined (optional)
- Capsicum, in chunks (optional)
- Baby corn (optional)
- Mushrooms, halved (optional)
- Bean Sprouts (optional)
- Apple, diced
- Grapes, halved
To Serve
- Thai or Holy Basil, a few leaves
- a squeeze of lime juice (optional)
- Long grain rice like basmati, usually white, OR
- Rice noodles
Instructions
- Prepare your ingredients, I don't have to list them do I?
- If you want your tofu seasoned and or textured, dry fry it in the pan and set it aside. ALSO, if you are going to skip the scallions, consider dicing some cabbage fine and dry fry to gain some charred edges before removing to set aside as well.
- In a Wok, add your oil, then the curry paste. Break down the chunk of paste so it can easily fry in the oil. (I do this to reduce the time it has to spit hot oil at me, you're welcome.)
- Once the paste has fried for a few minutes, remove from heat, add remaining sauce ingredients and stir. Return to the heat, add the tofu and any vegetables that you want more cooked, bring to the boil.
- Just a minute before serving, add in any more delicate vegetables (you know who you are).
- Serve with your choice or rice or noodles, If cooking for rice we recommend the coconut be cream and let it be a little thicker. If noodles, you can use coconut milk and or choose to add additional stock to thin out to desired consistency.
- Garnish with fresh basil (Thai is best, then holy, then sweet, but coriander works if you're not one of those unfortunate people who finds that offensive.)
Notes
- It took us a while to track down a reliable supplier of Vegan Curry paste, especially one that has flavour, not just heat - MAESRI is KING!
- So, this recipe is mainly about the base sauce - it is the most important part, it matters way more than the fillings, if the sauce is good, no one cares about your weird filling preferences...
- Red curry is sweet (in my opinion), and while others may question my addition of optional apples and grapes... it works. I'm not saying they are a must, but if you have them, use them up, right?
- I make my own vegan fish sauce, its easy, its cheap and when i seal it in a hot pressurised jar, lasts for ages... it's super expensive to buy, but i can make mine vegan and gluten free to suit almost everyone.