A Quick Thai-style Curry
Updated: May 11, 2020
I love Thai curries: the creaminess of the coconut milk and the tangy fragrance always gets me. I thought I'd share a super quick Thai-style curry we've been making recently, it's based on a recipe by Sadia Badiei at Pick Up Limes but I changed it quite a bit according to what we had in the fridge and what was available to us (I'm writing this during lockdown and we're a bit limited on what we can get in the shops!)
Serves 4 (left-overs will keep for a couple of days in the fridge)
1 red onion, finely chopped
1 tsp coconut oil
2 cloves of garlic, crushed
2 medium potatoes, peeled and cut into 1cm chunks
3 tbsp Panang curry paste (you could use red Thai curry paste if that's what you can find in the shops)
2 peppers, chopped
2 big handfuls of kale, chopped (I used cavolo nero)
1 pack of firm smoked/marinated tofu (I used Tofoo Smoked), cut into chunks
1 tin of coconut milk
1 tbsp soy sauce (replace with tamari if you avoid gluten)
A squirt of chilli sauce (I used sriracha, omit if you don't like spice)
Roasted cashews (roast in the oven for 5-8 mins on medium/high)
Sprinkle of chopped coriander (I had to miss this out as my husband hates it!)
1. Heat the coconut oil in a medium-sized saucepan on medium heat and add the chopped onion. Fry for 5 minutes, adding a little water if it starts to brown too quickly. Add the garlic and fry for another 2 minutes. If you're serving with brown rice, start cooking the rice now, according to the instructions on the packet.
2. Add the potatoes, curry paste and 1 cup of water. Bring to a simmer and, cover and leave for 10 minutes.
3. Add the peppers, kale, tofu, coconut milk, soy sauce and chilli sauce and simmer, with lid off, for 10-15 minutes until the vegetables are tender. While this is happening now is a good time to roast the cashews and get ready to plate up.
4. Serve the curry with rice and sprinkle the cashews (+ coriander, if using) over the top.
Replace the tofu with chicken or prawns, if you prefer
Based on 'One-Pot Coconut & Tofu Thai Red Curry' by Sadia Badiei