Enjoy this thai red curry recipe from Priya Mahadevan. An awesome and simple dish for a slow weekday night.
By Priya Mahadevan
I have made the Thai Green curry on man occasion and I’ve made the Thai Red Curry too, but just never got around to blogging it. So, here it is… enjoy!
Thai Red Curry
- Total Time: 20 mins
- Yield: 2 1x
Description
Enjoy with some No Yolk Noodles.
Ingredients
Scale
- All veggies of choice (I used carrots, zucchini, yellow squash, Eggplant, mushrooms, onions, green bell pepper)
- 3 green chilies
- Tofu – i pack extra firm cubed
- Asian Spice Mix
- Peanut sauce
- Spicy Szechwan Stir Fry sauce
- ½ tsp of Tamarind pulp (Lakshmi Brand)
- 1 tsp sesame seeds (white)
- 1 tbsp Sesame Oil
Instructions
- Cook some egg noodles, drain and keep
- In a wok, on high heat, heat 1 tbsp of sesame oil.
- Splutter the sesame and add the veggies and cook for a few minutes
- Mix all the spices and sauces
- In a cup of warm water mix the tamarind pulp and add to the veggies.
- Add all of it the veggies. Add the salt and let it simmer.
- Remove from flame.
- Add to noodles and enjoy a wonderfully healthy meal which also tastes fantastic.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main
