Thai Flavored Spicy Red Curry Stew
A Thai cuisine inspired busy weekday meal, that is healthy & complete. Perfect to beat the cold weather and so easy to make.
Servings: 6 -8
Ingredients
- Light Coconut Milk - 1 can 14 oz/ 400 ml
- Coconut Milk - 1 can 14 oz/ 400 ml
- Red Thai curry paste - 3 tbsp or to taste
- Soy Sauce - 2 tsp
- Hot Chili Sauce - 2 tsp
- Brown Sugar - 2 tbsp or to taste
- Red chillies dry & whole - 2
- Red chili flakes - 1/2 tsp optional
Vegetables - 4 cups, chopped into large pieces. Here is the combination of vegetables that I used to make this stew. You ay use all of these or some of these in the quantity you desire. There is no fix measurememnt for this. You may use Asian Stir fry frozen packet as well.
- Onion
- Broccoli
- Bell Peppers / Capsicum colored
- Baby corn
- Water Chestnuts
- Zucchini
- Bok Choy you may use cabbage
- Mushrooms
- Cilantro/Coriander leaves - 1/4 cup with stems
- Lemon/Lime juice - 1 tbsp
- Tofu firm - 1 cup, small cubes
Instructions
- Take a sauce pan and add both kinds of coconut milk, red Thai curry paste, soy sauce, brown sugar, hot chili sauce and whisk well with a wire whisk, so that paste dissolves well in the coconut milk. Add cilantro/Corinader leaves with stems and dry whole red chillies (slightly cracked) to the coconut milk.
- Now put this pot on the heat and bring it to a rolling boil.
- Reduce the heat now to medium and add all the vegetables. Bring it to a boil again and then reduce the heat to medium.
- Cook further for 7-8 minutes till vegetables are slightly cooked but still holding their crispy texture. Add tofu to the hot stew and mix gently. Adjust the sugar, salt and heat to your liking.
- The stew is ready to be served.
Serving
- If you are using noodles in the soup then add the boiled noodles or ramen to the individual bowls.
- Ladle the stew in all the bowls with good amount of vegetables.
- Squeeze some lime/lemon juice.
- If you want, you can add some mung sprouts and more cilantro leaves + Hot chili sauce like Sriracha.
- Serve it warm.
Notes
You can use less or more vegetables in the stew.
You can use any seasonal vegetables in the stew including potatoes and green beans, snow peas and peas, etc.
You can make this stew either slightly sweeter by adding more sugar, or salty and spicy by adding more heat and spicy sauce. Customize it to your liking.
You can use any seasonal vegetables in the stew including potatoes and green beans, snow peas and peas, etc.
You can make this stew either slightly sweeter by adding more sugar, or salty and spicy by adding more heat and spicy sauce. Customize it to your liking.