Thai Veg Curry : Colorful vegetables in a thick coconut based curry.
I am not the type of person who complains about a “lack of time” in their daily life. I am pretty good at managing time, but time is slipping through my fingers.
At work, I am currently working on a prestigious project for BostonGlobe. Since 2011, we have been re-designing our header. And as their principal engineer, I am busier than ever. I get in at 7:30 every day, and try to finish some coding work before my boss and other developers arrive. Once they come in, the whole day is spent running around with my 3 inch high heels. My husband wonders how I run in those. Well, we are women and appearance matters a lot (at least for me). Most of the time, I try to have my breakfast before ten, but these days are so crazy that I sometimes have food at 1.
On top of it, cooking weeknight meal is a terror. My dear husband offered to cook some, but I prefer him not to unsettle my cooking nest. He also asked if I would like to order a takeouts. Well, I am trying to control my weight, and I do not want to gain some extra flaps just to avoid cooking.
You must be wondering, “If she is so busy how come is she writing the blog post?” Well, it’s 10 PM on a Wednesday night, my husband has gone to sleep and I am writing this post while wrapping myself in a comforting “Kantha” in my living room. I have kept only one dim light on, and the AC is running and a cold breeze is blowing through my luscious locks. Okay, I am getting too filmsy!
Why am I doing so? Just because I love writing and sharing.
I expressed on my Mexican Casserole post that I am starting a new theme – “easy weeknight cooking.” I know some of you love to cook, and weeknight meals are no big deal for you. However, there are many like me who have trouble finding easy weeknight recipes for their family. My theme is going to help people like me; at least that’s what I want to.
While browsing Pinterest last week, I found thai veg curry. I heard people use store bought curry paste, but I decided to go for an authentic one. Believe it or not, it does not take more than 30 minutes to prepare, and the taste is much better than any store-bought curry paste. So, if you have the ingredients I will mention below, try this recipe today. I can guarantee you that won’t regret it. I have used the vegetables I had at home – but you can use any vegetables of your choice. Here is a list of some that I have tried, tested, and loved – bell peppers, zucchini, baby corn (canned), sugar snap peas, snow peas, bamboo shoots, mushroom, broccoli, red potatoes. I have added Tofu on top; you can add grilled chicken breast instead.
I have used ginger; however, if you can find galangal, please use that. I have served that with basmati rice in the past. You can make rice noodles if you prefer to.
Recipe of Thai Veg Curry
NOTE: I made the thai veg curry purely vegetarian. If you are non-vegetarian please do add 1 teaspoon fish sauce and 1 teaspoon shrimp paste while making the curry. It enhances the flavors a lot better. You can find them in a local Asian grocery.
You can also add chicken rather than tofu as I mentioned.
Ingredients
- Curry paste
- 3 shallots
- 1 piece (1 1/2 inches) fresh ginger or galangal, coarsely chopped
- 3 garlic cloves
- 1 cup fresh cilantro (with stems), chopped
- 2 lemongrass stems, cut into pieces
- 1 thai red chile, seeded
- Juice of 1 lime
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- salt to taste
- 1 teaspoon brown sugar
- 1 tablespoon coconut milk
- Curry
- 1 tablespoon coconut oil
- 1 shallot, finely chopped
- 1 piece (1/2 inche) fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1 1/2 cups coconut milk
- 1 red bell pepper, seeded, cubed
- 1 green pepper, cubed
- 1 zucchini, cubed
- 1 cup water
- 1 teaspoon brown sugar
- 1 teaspoon rice vinegar – substitute with distilled white if do not have
- 1/2 teaspoon soy sauce
- 1 lime, cut into wedges(garnish)
- 1 tablespoon chopped fresh basil (garnish)
- 1 thai red chile, seeded, finely chopped (For garnish) – skip it if you do not like heat
- Tofu
- 1 packet (14oz) extra firm tofu, drained and pressed, cut into 1-inch size pieces
- 1 tablespoon vegetable oil
- salt to taste
Instructions
Curry Paste
In a food processor (if you have stone mortar – pestle please use that), add shallots, ginger or galangal, cloves, cilantro, lemon grass, red chile, lime juice, ground coriander and cumin, salt, and sugar. Add 1 tablespoon of coconut milk to make a fine paste. With spatula take it aside.
You can store in an air-tight container inside of the refrigerator if you want to save some. It comes handy!
Curry
1. In a non-stick pan over medium heat, heat the oil. Add shallots, ginger and garlic. Sauté it for 2 to 3 minutes, until aroma comes out.
2. Add curry paste and 1 cup coconut milk. Bring it to boil and then lower the temperature to medium-low. Cook it for 3 to 4 minutes.
3. Add bell peppers, water and cook it covered for 2 minutes. Add zucchini, brown sugar, vinegar, soy sauce. Cover and cook it for 3 to 4 minutes, or until the vegetables are tender. Remember that they will be tender – not saggy, melted. Add 1/2 cup coconut milk. Take it aside.
4. Serve with lime wedges, chopped basil and chopped chiles with hot rice or rice noodles.
Tofu
1. In a non-stick skillet, over medium-high heat, heat the oil. Add tofu pieces and sprinkle in some salt. Fry it for 2 to 3 minutes, or until golden brown. Turn it over and fry the other sides. Continue to do so, until all sides are golden fried. As I mentioned, you can use baked or sautéed chicken as well.
Yummy looking Thai curry…glad u have made it from scratch and not gone for the curry paste 🙂 I love the 7th pic, 45 deg angle one steam has made it look so beautiful.
Yes, blogging is soo much work and still its a stress buster. 🙂
Thai Curry looks delicious!
Looks amazing definitely going to try .. can I sub tofu with chicken ? And also what’s a good sub to Thai red chilie
I have written down Silpa, You can definitely replace with chicken.
We love Thai curries here and have been to Thailand a few times. If there was ever a quick weeknight meal then it has to be a Thai curry. Love this Dolphia!
Thank you Meeta!