I made this curry for dinner tonight and it took me immediately back to all the delicious meals I ate in Thailand last year. I hope you guys enjoy this curry as much as I do 🙂

Ingredients

2 cups brown rice (or white, I just prefer brown)

4 cups water

1 finely sliced onion

3 cloves crushed garlic

1 Tbsp vege oil

2 cans coconut cream

4 Tbsp red curry paste

2 Tbsp soy sauce (can buy this gluten-free)

2 1/2 Tbsp brown sugar

10 kaffir lime leaves

Optional: fresh chilli or hot sauce, broccoli, cauliflower, snow peas, beans, carrot, capsicum, tofu

Method

  1. Put rice and water into a rice cooker and cook. Alternatively, cook in a pot. You will know it is ready when the rice has soaked up all the liquid.
  2. Drizzle oil into a wok. Once oil has heated, turn element onto a medium heat and put in the onion and garlic. Stir until onions turn slightly brown and are clear. (If onion or garlic sticks to wok at any time, add in a little more oil and turn down heat).
  3. Now add in the coconut cream into the wok and let boil.
  4. Once the coconut cream has boiled, add in the red curry paste and stir thoroughly.
  5. Add in all remaining ingredients, including all of the optional ingredients (apart from the tofu) that you desire.
  6. Keep over a low heat and stir occasionally. Leave on element until all veges have been cooked through. I recommend keeping on low heat for a while, as the longer it is left, the more flavorsome it will turn out.
  7. Cook the tofu if you wish to include tofu in the curry.

Crumbed Tofu (optional)

If gluten free, use this tofu recipe instead

Ingredients

3 Tbsp vege oil

1 packet firm tofu cut into large cubes

1 slice of bread

1 Tbsp coriander seeds

Pepper

Optional: a few dried, crushed chillis or chilli powder

Method

  1. Add the bread, coriander seeds, pepper and chilli into a blender and blend into small crumbs.
  2. In one bowl, add in a bit of the red curry mixture and in another, add the bread crumbs.
  3. In a fry pan, add in the oil.
  4. Take a piece of tofu at a time and cover with curry sauce, then cover with the breadcrumb mix.
  5. Once the oil has heated, put in the tofu. Flip over when the side faced down is a golden brown. Patience is keen when cooking tofu! (If the tofu begins to stick at any time, add in a little more oil and turn heat down).
  6. Once tofu is golden brown on all sides, remove from heat and serve on top of the curry.img_2156