I made this on our last night in Nor Cal and just wanted to quickly share the recipe I used.
I found a few different recipes and combined them to make my own. Can you believe I’ve never cooked with coconut milk before? I love Thai food, especially the really amazing curry coconut milk broth dishes. I guess that’s probably why I’ve never taken a stab at creating something similar at home. It seems like mission impossible to get the perfect balance of Thai flavors and spices (especially when it comes to international spice blends like curries). Once you’ve had really delicious Thai, the idea of subpar Thai isn’t very appealing. Am I right?
This recipe was a good first foray into the world of coconut milk based soups. My palate isn’t refined enough to detect what’s authentic so until I get my butt to Bangkok, this will have to do. If you have a Thai recipe that you love, feel free to link to it in the comments section.
Coconut Red Curry Thai tofu & veggie soup [vegan, gluten free]
Ingredients:
- 1 tbsp oil
- 1 1/2 tbsp red curry paste (I used the one shown above)
- 1 tsp grated fresh ginger
- 2 1/2 cups vegetable broth
- 1 14 oz can light coconut milk
- 8 oz bella cremini mushrooms, sliced
- 1 bunch kale, de-stemmed and roughly chopped
- 3 large carrots, chopped
- 14 oz extra firm tofu, drained and pressed for 1 hour and cubed
- 6 oz snow peas
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 2 tbsp tamari
- 1/4 cup fresh basil leaves, finely chopped
Directions:
Combine oil, red curry paste and ginger in a heated large pan (I used a wok). After a minute or so add the coconut milk and vegetable broth. Once it’s warmed, add the carrots and tofu.
Let them cook for a bit and then add the rest of the veggies (the mushrooms, snow peas, and kale all cook relatively quickly, so the order isn’t terribly important, but I added the kale last).
Once the veggies have cooked add the sugar, lime juice, and tamari. Stir to combine, and serve over brown rice.
Garnish with chopped fresh basil leaves.
My mind is already noting all the different flavor tweaks that could be made to this dish. Like adding peanut butter. Or swapping edamame for the tofu. Or using udon noodles instead of rice.
Just don’t forget the basil, like we almost did! It adds a nice kick.
One of my favorite curries is one from Chef Michael Scott, and it includes peanut butter and orange juice! Weird, but makes it so creamy and sweet & spicy! http://georgiatryingsomethingnew.blogspot.ca/2012/06/sweet-potato-chickpea-curry.html
I think curry is all about the paste you use and finding the variety of curry you like best (panang, red, green, vindaloo). I have found that the Arroyo D and Maesri brands are my favorites. Panang is my preference as far as the variety of paste, and usually has: chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic and sometimes salt. The two brands i listed are oil free, low calorie and packed with flavor.
Hi Elise! Ive been a “ghost reader” for years now but im so shocked that youve never cooked with coconut milk that I had to pipe up! but you must have at least baked with it yeah? I love a curry coconut broth with miso and almond butter, shit tons of broccoli and whatever else over brown rice soba noodles, happens at least once a week! this look yummy!
I think I may have mentioned Bloom Cafe to you before but this post reminded me of their yummy Tandori Chicken bowl served over lentils & quinoa (they will sub tofu for the chicken). Their lentils & quinoa are so yummy and have a somewhat creamy consistency. The server told us that it’s because they cook them with coconut milk. If you haven’t tried it before, you should! It gives them a wonderful flavor and a delightful consistency, and if you’re ever over that way, Bloom is totally worth the short drive! http://www.bloomcafe.com/menus/
My mom always gives me white truffle honey as a gift– It’s an interesting flavor, and it goes into homemade curry WONDERFULLY. I recommend!
Also, kobocha squash is in season and it’s an awesome addition to curry. 🙂
I really enjoy Thai food, but have never tried making “traditional” Thai food at home. This recipe sounds easy enough and like something that I would absolutely love to try. Thanks for sharing :).
I’m obsessed with Thai food. I made curry recently with a base of light coconut milk, veggie broth and that same red curry paste and it was awesome! I think the addition of lime and basil would really take it over the top in flavor. I love that you can add whatever veggies you have on hand and it always turns out fab!
I love coconut curries! I have never made them at home but they are a favorite to order when we go out for dinner.
I will have to try this! I am a super-Thai fan thanks to an amazing local restaurant. No matter how many times I try though my Thai always falls waaay short. Hopefully this will help me turn it around! Thanks!
hi celeste. ive baked and cooked with coconut milk (from the carton) but not the canned kind! anyway, i looove nut butters with curries, so i think ill try your miso/AB combo next time.
thanks for the recs lacey! ill keep my eyes out for those brands.
wow, how unfortunate for that chef that his name is michael scott!!! i wonder how he felt when the office came out, haha. anyway, thanks for the link!
ive been kinda storing bloom cafe in the back of my mind if im ever over in that area. good to know this curry is an option. mmmm…
whoa. white truffle honey sounds awesome. i love flavored honey. i have a ginger one thats phenomenal.
Howdy – great post.
I must admit I have never made a Thai curry (red, green, yellow) without fish sauce, lime as the sour note isn’t quite the same, and lime is usually squeezed in at the end. I googled fish sauce and you can get a vegetarian version from speciality stores – it lasts forever and keeps forever so def a good investment.
Also, I know you probably didn’t use onion deliberately, but if you fry off the aromats first in oil (not olive), then add sugar (palm is authentic but brown will do), then add the protein, cook until protein cooked, add crunch (snow peas, bean sprouts) then coconut milk right at the end, simmer for 5 mins then serve with basil mixed through and more beans sprouts, and fried eshallots if you can have. You will get a really fresh, authentic taste this way.
I have lots of Thai recipes let me know if you would like copies – they are all in books! Or in my head 😉
Hey P, what’s cookin’?
cheers
Lori
some of that i knew and deliberately cooked differently (for time and avoiding onions), but some was new so thanks!
oh and thanks for the vegetarian fish sauce info – i had no idea such a thing existed! ill be on the lookout.