This is the curry recipe I’ve been using recently. It’s a conglomeration of a number of different recipes I found on the internet, moulded into something that suits me.
- 1 large onion, chopped
- Oil for frying
- 1/4 pound of green beans, cut in inch-long pieces
- 1 capsicum, chopped
- 1 cup of baby carrots
- 2 tablespoons of red curry paste
- 14 oz can of coconut milk
- 1 tbsp dark soy sauce
- 1/2 tbsp light soy sauce
- 1/2 tbsp oyster sauce or mushroom sauce
- 2 tbsp brown sugar
- 1 pound of tofu
- 1 medium-large sweet potato, chopped
- Salt to taste
- Chilli flakes (optional)
- 1 tsp lime juice
- Roasted peanuts
- Cook the chopped onion on medium heat in vegetable oil until almost translucent. Add the beans, capsicum and carrots (and any other hard vegetables you want to add). Increase the heat to medium-high, and cook for about three minutes. Add the red curry paste and stir in; fry until the paste is fragrant. Add a little water if it starts to burn.
- Add the top part of the coconut milk (the solid oils) all in; stir and cook until the mixture is thick.
- Chop the sweet potato into large cubes. Put it in a bowl with some water in the microwave; cook in 2 minute intervals, stirring in between, until it is soft. Drain. It will probably take about 8 minutes of microwaving in total.
- Cut the tofu into cubes, about 1.5 cm on each side. Squash the tofu cubes with paper towel to press as much moisture as possible out of them. Put into a nonstick frypan and fry on medium heat, with no oil. Use a spatula/eggflip to continually press down on the cubes to press the water out of them. Flip the tofu cubes regularly. The tofu cubes are ready when they are light golden on all sides.
- Add 1 tbsp dark soy sauce, 1/2 tbsp light soy sauce, 1/2 tbsp oyster sauce (or mushroom sauce for vegetarians), stir in well. Add 2 tbsp of brown sugar. Mix in cooked tofu, cook for a few minutes.
- Add in the cooked sweet potato and the rest of the coconut milk. If you want to add leafy vegetables to the curry, now is a good time. Stir in well, and let to simmer to thicken the sauce. Add in chilli flakes if desired, and salt to taste. Add a teaspoon of lime juice, and roasted peanuts if desired.
- Serve with rice, garnished with fresh cilantro and topped with sprinkled roasted peanuts (you may also save a little coconut milk to sprinkle on top before serving). 1 1/2 cups of Jasmine rice is a good amount for the quantities above. Serves 4-5.
For a variation, you can also use 1 can Massaman Curry Paste (4 Oz.) instead of the red curry paste. You can also add 1/2 cup vegetable broth if you like, although I think with the can of coconut milk, there’s more than enough liquid to go around.