Located at the center of the Indochina Peninsula in South East Asia, between the Andaman Sea and the South China Sea, Thailand is definitely one of the most exotic, exciting, beautiful and affordable countries to visit if you are planning an adventure trip to the Orient.
Its majestic white sand beaches with temperate turquoise water, charming friendly people and delicious appetizing food will keep you at ease at all times!
Unique and refreshing soups, vegetable stir-fries, and different kinds of curries served with rice or noodles make Thai cuisine one of the most popular food alternatives in Asia and many other countries in the world, such as the United States.
Herbs, aromatic leaves, and coconut milk make this recipe one of GSU’s Asian Appetite’s favorites! So, if you want to get a taste of Thailand, give this wonderful recipe a try.
Note: In the Thai culture, food is made to be shared, so to make it more authentic, make sure you enjoy this amazing traditional Thai meal with you family or your most special guests!
- Steamed white rice (1 cup every two guests)
- 2 tablespoons of curry paste (dry, red or green curry paste can be found at the Asian food market or the Ethnic isle of some grocery stores)
- 1 can of coconut cream or coconut milk
- 1 can of diced tomatoes or tomato sauce
- 1 package of organic, non-GMO tofu (cubed)
- 3 minced garlic cloves
- 1/2 diced onion
- 1/2 diced red bell pepper
- Optional vegetables: mushrooms (cut in halves or quarters), diced tomatoes, cubed potatoes, snow peas, broccoli, carrot, lemon grass stalks, bamboo shoots (cut into matchsticks), cubed eggplant, or cubed fresh pineapple.
- For extra flavor: shredded ginger root, diced red or green chilies, and lime leaves.
- For garnish: chopped of whole basil leaves.
If you are cooking your rice in a pot, the ratio for white rice is 1.5 to 1 (1 ½ cups of water for 1 cup of rice) and it takes about 15 to 20 minutes to be ready.
CURRY: In a large pan or wok on medium heat, add the coconut milk, the can of diced tomatoes (or tomato sauce) and the curry paste. Cook for a few minutes or until the sauce starts boiling and then add the tofu, garlic, onions, and bell pepper. Add a pinch of salt and chili flakes or sliced red chili. Cover with the lid and cook for a few more minutes.
Finally, add your veggies (recommended: sliced fresh tomatoes, quartered mushrooms, and broccoli). Cover with the lid and cook for a few minutes, or until your vegetables are slightly cooked but tender. Turn off the heat and add the snow peas and/or spinach, cover with the lid and let sit for a few more minutes.
♥Serve with steamed rice and garnish with chopped basil.
Other GSU’s Thai Curry Versions:
YOU MIGHT ALSO LIKE THE VEGETABLE STIR-FRY.