Red Thai Curry with Pumpkin and Tofu
This vegan Thai curry has everything a traditional curry from Thailand needs. It has a unique and spicy taste and you can cook it within 20 minutes. The base of the typical fall dish is the red curry paste. Served with a soft taste of the butternut pumpkin and to make it more colorful with green beans. 100 % Vegan! 100 % flavor!
600 g butternut pumpkin (cut in 3 cm dice)
2 tbs red curry paste
400 ml coconut milk
2 tbs neutral oil
4 kaffir lime leaves
250 g green beans, 3-4 cm pieces and peas
3 spring onions, 3 cm pieces
3 garlic cloves, chopped
2 tbs soy sauce
2 fresh red chilis, chopped
1 tbs palm sugar
fresh basil leaves and roasted peanuts, for serving
1 block firm tofu (cut into thin slices)
1 tsp strong curry powder
1 tsp soy sauce
1 tbs sesame oil
1 tbs black cumin seeds
1 tbs palm sugar
Grind garlic, chilies and palm sugar in a blender.
Heat oil in a pan or bowl and fry the garlic, chilies, palm sugar mixture for 1 minute on high heat until it´s caramelized. Add red curry paste and stir well. Stir in butternut pumpkin dice and fry for 2 minutes, stir well. Pour in coconut milk and lime leaves, bring to a boil. Lower heat and simmer for 10 minutes.
Meanwhile stir fry tofu in a pan until golden brown. Add beans and simmer for another 5 minutes. Shut down heat, add spring onions and soy sauce. Cover pan for 1 minute.
Serve in a soup plate with tofu on top. Garnish with roasted peanuts and fresh basil. Eat with fresh Jasmine or Sticky Rice.
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