This is a versatile vegan curry that uses whatever Thai curry paste you prefer – red, green, yellow, Massaman and so on. It’s also a great way to use up stray vegetables in the crisper.
The recipe calls for about 100g of curry paste but that can depend on how much spice you like. If you’re using my home-made red or green curry pastes (see recipes in Spice Blends) which I indicate to freeze in ice cube trays, this will depend on the size of your cubes. If you don’t want to make your own curry pastes, Maesri have a range that don’t contain shrimp paste so they’re fine for vegetarians and vegans – just use the entire 114gm can.
Approximately 100g Thai curry paste
270g coconut cream
400-450g quick-cooking vegetables such as diced capsicum, zucchini, eggplant, mushrooms, broccoli florets, cauliflower florets, snow peas, green beans, frozen peas, baby corn or kernels
60-100g water
250-300g diced firm tofu, preferably pressed
Fresh coriander or Thai basil leaves
Put curry paste into a pan that ideally can go straight from the stovetop to the table. Add about 50g of the coconut cream and sauté for several minutes until it’s beautifully fragrant.
Add the vegetables and enough water so they can cook without sticking. Simmer gently, stirring occasionally, until the vegetables are almost cooked.
Add remaining coconut cream and tofu. Cook gently for a further few minutes. Stir through or garnish with herb leaves and serve.
old chris new tricks 