This is a weeknight curry built on pantry staples and whatever vegetables need using. Keep it simple. No coconut milk, no lengthy spice toasting. The tamarind is the one ingredient worth seeking out; it gives the broth a sourness that keeps everything from tasting flat. Serve over noodles, not rice, and eat it hot.
How to Make Thai Red Curry
High heat for the vegetables
Keep the wok hot and don’t stir constantly. Let the vegetables sit for a minute before moving them. Quick tip. You want some color on the edges, not a soft, steamed result.
Tamarind prep
Dissolve the tamarind pulp fully in warm water before adding it to the wok. Undissolved chunks cook unevenly and can leave bitter spots in the sauce. Strain out any seeds or fibrous bits. 
Thai Red Curry
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A vibrant Thai red curry brimming with veggies and tofu. Serve over noodles for a satisfying and flavorful meal.
Ingredients
- All veggies of choice (carrots, zucchini, yellow squash, eggplant, mushrooms, onions, green bell pepper)
- 3 green chilies
- 1 pack extra firm cubed Tofu
- Asian Spice Mix
- Peanut sauce
- Spicy Szechwan Stir Fry sauce
- 1/2 tsp Tamarind pulp
- 1 tsp sesame seeds
- 1 tbsp Sesame Oil
Instructions
- Cook egg noodles, drain, and set aside.
- In a wok, heat 1 tbsp of sesame oil over high heat (400°F/204°C).
- Add vegetables and cook for a few minutes.
- Mix all spices and sauces together.
- In a cup of warm water, mix tamarind pulp and add to the vegetables.
- Add the spice mixture to the vegetables. Add salt and simmer.
- Remove from heat.
- Add to noodles and serve.
Notes
- For a richer flavor, marinate the tofu in a mixture of soy sauce and ginger for 30 minutes before cooking.
- Adjust the amount of green chilies to control the spice level; remove seeds for milder heat.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 20
Frequently Asked Questions
Can I use rice noodles instead of egg noodles?
Yes, rice noodles work well. Cook them according to the package directions and toss with a small amount of sesame oil to prevent sticking before adding the curry.
How do I dissolve tamarind pulp properly?
Soak the tamarind pulp in a cup of warm water for a few minutes, then press and stir until it breaks down. Strain out any seeds or fibers before adding the liquid to the wok.
What if I can’t find Szechwan stir fry sauce?
Mix together soy sauce, a bit of chili garlic paste, and a pinch of sugar. It won’t be identical, but it will give you the salty, spicy, slightly sweet profile you need.
