Prep time: 20 min, Cook time: 30 min, Total time: 50 min
Servings: 3-4
INGREDIENTS
For the Curry Paste
4-5 dried Red Chili Whole
2 tbsp lemongrass paste
1 tbsp ginger paste
3 garlic cloves
2 tbsp Pink Himalayan Salt
½ tsp Black Pepper or Peppercorns
½ cup shallots
1 tbsp lemon zest
1 tbsp A Spice Affair’s Thai 7 Spices
For the Curry
1 tbsp oil
2 tbsp Thai red curry paste
1 onion, chopped
1 tbsp fresh ginger, sliced
2 cloves garlic, minced
1 red bell pepper, sliced thin
1 green bell pepper, sliced thin
1 cup crispy tofu, cooked (may replace with shrimps or chicken for a non-vegan option)
1 cup broccoli florets
1 cup cremini mushrooms, sliced
3 carrots, diced in rounds
1 can coconut milk
½ cup water
1 ½ tsp sugar or honey
1 tbsp tamari (or soy sauce)
2 tsp fresh lime juice
Parsley, chopped, for garnish
Crushed cashews, for garnish
Steamed rice for serving
PREPARATION
- Soak chili peppers in warm water until softened (10-15 min). Remove stem and seeds. Add all paste ingredients into a food processor and blend until a paste forms. Add water 1 tbsp at a time if the paste is too thick.
- Add oil to skillet on Medium heat. Add onion and cook until softened (4-5 min). Add ginger and garlic until fragrant (30 seconds).
- Add bell peppers, broccoli, mushrooms, carrot and cook until softened (10 minutes), stirring occasionally. Add curry paste and cook stirring often for 2 minutes.
- Add coconut milk, water and sugar and bring to a simmer and let cook for 5-10 minutes, stirring occasionally. Add tofu and stir to combine.
- Remove from heat and add tamari and lemon juice. Add salt for taste. Serve with steamed rice and garnish with parsley and cashews.
