Embark on a culinary adventure with the vibrant and aromatic Thai Veggie Curry. This delightful dish brings together an array of fresh vegetables, aromatic herbs, and creamy coconut milk to create a symphony of flavors that will transport your taste buds.
Before we dive into the cooking process, let's gather the ingredients that will contribute to the depth and complexity of our Thai Veggie Curry:
- 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli, snow peas)
- 1 cup firm tofu, cubed
- 14 oz embē organic coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 1 lemongrass stalk, bruised and chopped
- Fresh cilantro and Thai basil (for garnish)
Instructions:
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Prep the Vegetables: Wash and chop the mixed vegetables into bite-sized pieces. If using tofu, drain and cut it into cubes. Set aside.
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Prepare the Curry Base: Heat vegetable oil in a large pan over medium heat. Add minced garlic, grated ginger, and chopped lemongrass. Sauté for a couple of minutes until fragrant.
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Add the Curry Paste: Stir in the Thai red curry paste and cook for an additional 2-3 minutes. This step allows the flavors to meld together.
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Incorporate Coconut Milk: Pour in the coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
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Season the Curry: Add soy sauce, brown sugar, and fresh lime juice to the coconut milk mixture. Adjust the seasonings to achieve the perfect balance of sweet, salty, and sour.
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Introduce Vegetables and Tofu: Carefully add the chopped vegetables and tofu to the simmering curry. Allow them to cook until the vegetables are tender but still crisp, and the tofu absorbs the flavors.
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Simmer to Perfection: Let the curry simmer for about 15-20 minutes, allowing all the ingredients to harmonize and develop a rich, flavorful profile.
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Garnish and Serve: Once the curry reaches the desired consistency, remove it from heat. Serve the Thai Veggie Curry over a bed of jasmine rice (or cauliflower rice, for a lighter bite). Garnish with fresh cilantro and Thai basil.