Kanta’s Kitchen: Thai Red Curry

Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients:

• 4-5 tbspn Thai Taste Red Curry Paste (or similar)
• 2 cans coconut milk
• 2 tbspn oil
• 4 fresh red chillies chopped
• 1 onion sliced
• 1 spring onion chopped
• 2 green chillies finely chopped
• 1 inch ginger grated
• 4 pods garlic grated
• 1 pepper roughly chopped
• Handful mushrooms roughly chopped
• 3 baby aubergines (eggplants) roughly chopped
• Handful bamboo shoots sliced
• 100gm Tofu (optional) soaked in warm water cut into squares
• ¼ tspn vinegar
• Salt to taste
• ½ tspn chilli powder
• ¼ tspn cumin (jeera) powder
• 3 fresh limes squeezed
• Fresh coriander chopped

Method:

1. In a wok, add oil, half the red chillies, ginger and garlic and saute for 30 seconds
2. Add onions, spring onions and vinegar. Cover and cook for 3 minutes
3. Add the bamboo shoots, mushrooms, peppers and aubergine. Cover and cook for another 3 minutes
4. Mix in the Thai Red Curry paste, salt, chilli and cumin powder and allow to come to a boil
5. Add the tofu and simmer for another 5 mins until the vegetables are half-cooked
6. Add the coconut milk along with a ¼ cup of water and stir. Leave to cook till the sauce comes to a boil but make sure the vegetables are still slightly crunchy
7. Squeeze in the fresh lime juice, stir and garnish with coriander and the remaining red chilli