I tried making a Thai curry for my Indian parents

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Boil the tofu: bring a medium pan of water to a boil with 1 tablespoon kosher salt (or 1½ to 2 teaspoons sea salt). Press the tofu slabs gently in a towel, cut into ½ to ¾-inch cubes, add to the boiling water, and once it returns to a boil, cook for 2 minutes. Drain gently.
2. Heat a deep 12-inch sauté pan or medium Dutch oven over medium-high heat. Add about 4 tablespoons of the coconut milk and cook until the oil starts to separate from the milk, 1½ to 2 minutes.
3. Add the curry paste (plus the extras if using store-bought paste) and cook, stirring often, for 3 minutes until it begins to dry out. If it sticks, deglaze with a splash of water.
4. Pour in the remaining coconut milk (1.5 cans for jarred paste, 2 cans for homemade). Add the lime leaves, sugar and soy sauce, and stir. Bring to a rapid simmer and cook 3 to 4 minutes, until it starts to thicken.
5. Add the boiled tofu and gently toss. Add the vegetables and the vegetable broth, stirring to submerge them. Partially cover and bring to a rapid simmer, then cook 6 to 8 minutes, until the vegetables are tender but still crisp.
6. Taste and adjust with soy sauce or sugar. Remove the lime leaves, or if you did not use them, add a squeeze of lime juice. Stir in the Thai basil.
7. Let the flavors meld for 15 to 20 minutes, then serve over rice, garnished with extra basil and mild red chiles if using.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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