Thai Curries are a side dish that are on our buffet table daily. At the Food Forest Kitchen we make these curries with our own home made vegan curry paste, which are easy to make. Here is our version of a vegan red curry with tofu and bamboo shoots (kaeng Nor Mai Ga Tee in Thai). We are very lucky to be able to get all the green ingredients from our own garden, even the bamboo shoots!
RED CURRY WITH TOFU AND BAMBOO SHOOTS
Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Serves: 2-6 people (in Thailand curry is just one side dish, if you have more side dishes, you can serve more people)
INGREDIENTS
250 grams of firm tofu
3 tablespoons homemade Thai Red Curry Paste
2 cups of homemade Coconut Milk
1 Cup Bamboo shoots
2 - 3 Thai Long Chilies
1 cup of Thai Sweet Basil
5 Kaffir Lime leaves
2 teaspoons sugar
1 tablespoon of homemade vegan Fish Sauce
1/2 teaspoon of salt
EQUIPMENT
A heavy bottom saucepan or wok
A big spoon
A bowl or plate for serving
PREPARATION
Pick your bamboo shoots, chilies, sweet basil, kaffir lime leaves if you have a tropical garden like we do
Wash and dry your greens
Make the red curry paste
Make the coconut milk
Make the vegan fish sauce
Dice the tofu in bite sized cubes
Cut the bamboo shoots into thin strips
Cut the kaffir lime leaves into strips
METHOD
Heat half the coconut milk in a wok or pan, then stir in the curry.
Cook it on low heat until it is thick and well blended.
Add the diced tofu and fry it in the curry for about 5 minutes
Then add the other half of the coconut milk.
Add the bamboo shoots, chilies, and pieces of kaffir lime leaf.
Cook for 5 minutes, then let it cool down.
Stir in the basil
Place on a serving bowl or plate
Serve with steamed brown rice and sprinkled with the sweet basil and chili on top for decoration.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.