Hope you all had a nice Holiday! I was fortunate enough to receive a variety of curry pastes for Christmas so I thought I would make a curry dish. I used to work in a Thai restaurant back in the day and I learned a thing or two during my time there from the amazing chefs. I hope you enjoy this recipe! I don’t care for fish sauce so this recipe has been modified to omit it, using a combo of rice vinegar and soy sauce instead to achieve a similar balance. If you like it use 2 tsp instead.

Serves 2-3. Time: prep 20 cook 20.

Ingredients

• 8 oz tofu, sliced into fourths and placed between paper towels to reduce moisture
• jasmine rice to serve with: add lime zest, unsweetened coconut shreds and salt prior to cooking
• 2 tbsp light oil such as safflower or light olive
• 1/2 cup sliced mushrooms
• 1/4 zucchini sliced
• 1/2 tomato, sliced
• 3/4 cup green beans, chopped in half
• 2 cloves garlic, minced
• 1-2 tbsp cilantro stems, chopped fine
• 1 tbsp ginger paste
• 3 tbsp red curry paste
• 1 cup coconut milk
• zest of 1 lime
• juice of 1 lime
• salt to taste
• 3/4 tbsp rice vinegar
• 1/2 tbsp soy sauce
• 1/3-1/2 cup thai basil
• cilantro for serving
• lime wedge for serving

Method

• Using a searing pan, bring 1 tbsp oil to medium-high. Place mushrooms, zucchini and tomato in pan and season with salt. Lightly sear, about 2 minutes then flip to sear other side and salt again. Remove veggies from pan.
• Add other tbsp oil to pan and heat to low-med. Add garlic, cilantro stems, ginger and green beans. Cook, stirring frequently about 5-7 minutes. Add red curry paste and cook another 2-5 minutes. Next add coconut milk, lime zest and juice and salt. Throw in about half of the basil and cook 5-10 minutes, stirring occasionally.
• While the curry is simmering, cut the tofu into cubes and add to the mix along with the vegetables seared earlier.
• Add rice vinegar and soy sauce and stir. Taste and salt accordingly.
• Serve with coconut lime jasmine rice and garnish with fresh cilantro and Thai basil.