Red Thai Coconut Curry
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Yields 4 portions.
500 ml/ 16 oz vegetable stock
500 ml/16 oz. coconut milk
1/2 cup/100 g red Thai curry paste
2 knobs fresh ginger, grated or finely chopped
4-6 cloves garlic (large ones), minced
1/2 medium onion, diced
few sprigs fresh basil, leaves on
few sprigs fresh cilantro, leaves on
2-4 fresh, red Thai chiles (depending on your heat tolerance)
2 limes
1 pkg extra firm tofu
4-6 large brown mushrooms (or any other)
1 large pkg rice vermicelli noodles
-Put the stock, coconut milk, curry paste, onion, ginger, garlic, fresh chiles, and a few sprigs of the fresh herbs in a pot and bring to a simmer.
-Place the rice vermicelli noodles in simmering water and cook for 3-4 minutes. Remove from the heat, strain, and run under cold water immediately. Run your fingers through the noodles and separate them as they rinse in cool water, this will keep them from sticking together afterwards. Reserve chilled noodles.
-Check on the curry, adjust the flavor balance by adding a few squirts of lime juice and add another few sprigs of fresh herbs depending on your preference. Allow the liquid to simmer over low heat for 10-15 minutes, it will thicken slightly. Adjust with a little more stock or a splash of water if you think it needs thinning. There’s no right or wrong, only your preference.
-When the stock is adjusted to your taste cut the tofu into small pieces and add it to the pot along with the mushrooms. Simmer for an additional 3-5 minutes.
-Portion the noodles into 4 bowls, ladle over the curry mixture, and garnish with a wedge of lime and some torn leaves of cilantro and basil.
From nothymetowaste.com