Archive for the ‘Tofu’ Category

Indian tweaked Thai Red Curry

Wow!! it feels to wow blog again. It has been nearly a year and lots of things have happened. Hubby dear decided to pursue his b-school dreams and before we could realise we have relocated all the way from Hyderabad to North Carolina.

Though the change was not a shocker, it was hell a lot of work. I pounced upon this chance to take a break from work and I do not regret a bit about the decision. Durham is a nice little place and with universities around, its bustling with activities.I hope to have lots and lots of fun for the next 20 months 🙂

Ok coming back to our thai curry, it was a weekend and we both were as usual lazing around and before we could realise it was lunchtime and the fridge was devoid of any vegetables except for frozen stuff. Hmm…did i see a can of coconut milk in the pantry?? After Amit’s approval for rice and thai curry, I got into business with my first attempt at thai cuisine.

Rice & warm red curry sauce

Rice & warm red curry sauce

Well, I have always read about homemade thai curry paste , but then my pantry did not have the authentic ingredients like galangal, lemongrass etc., so I decided to tweak it with some Indian touch…so voila!! here is the recipe and it sure did turn out delicious that we devoured bowlfuls of rice with this awesome stuff.


For Thai Red curry paste with Indian touch!!

Red Onion – 1 medium sized

Garlic – 2 pods

Ginger – 1 inch long

Red Chillies – 5-7 depending on your spice level

Coriander powder – 3 heaped teaspoons

Black peppercorns – 2-3

Cumin seeds – 1/2 teaspoon

For Thai Curry

Frozen Veg – 1 cup ( I used the summer blend with squash, carrots & string beans)

Tofu – a pack

Coconut milk – 2 cups


First I prepared the Thai curry paste. Heat up a teaspoon of oil in a wok and toast the cumin seeds,peppercorns, garlic,ginger and the red chillies. Add the cut onions, sprinkle a little salt and cook them till the onions get little tender and change to a pink color. Once the onions are done, switch off the stove and add the coriander powder, give it a mix and leave it to cool down before pureeing them in a blender. It is important to cool them, else the flavour would not be the same.

When the toasted ingredients are cooling, heat little oil in a shallow pan and roast the tofu.Once it is nicely browned on both the sides, cube them and keep aside.

Heat a teaspoon of oil in a wok, when its hot, add the blended red curry paste, saute for a minute and add all frozen vegetables. Give a good mix , cover the wok and let the vegetables cook for a couple of minutes until they are tender.Now add the browned tofu cubes and the 2 cups of coconut milk, season with salt , cover and cook till the gravy comes to a boil.

Its done….thai red curry was awesome!!!