Spicy Red Curry with Baked Tofu

Thai's make the best curry! Although I will always like Indian or Japanese curry, Thai curry is just damn tasty! When I was backpacking in Thailand, I could never get enough of Red Curry with a bowl of rice. Simple and delicious!

This dish works well with beef, but I have also made it with chicken or vegetables. This variant uses baked tofu, which lends it a delicious chewy texture!

As with all Thai curries, I like to start out by adding the curry paste to only a small amount of coconut milk to develop a deep flavor. I then cook the meat (or tofu in this case) in this small amount of coconut milk before adding additional coconut milk and other vegetables.

Ingredients
Vegetable oil, 1 tablespoon
2 teaspoons red curry paste, or to taste
2 Shallots, sliced
1 can unsweetened coconut milk
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon paprika
1 recipe for baked tofu, cut into cubes
1/2 cup rich dark chicken stock, or vegetable stock
2 tablespoons fish sauce (use soy sauce if you want it vegetarian)
2 tablespoons sugar
3 kaffir lime leaves, cut into fine slivers
2 cups canned bamboo shoots
1/2 red bell pepper, julienned
20 fresh basil leaves (Thai or Italian)
8 fresh cilantro springs (for garnish)

Apply an even coat of vegetable oil in a wok. Heat over medium heat until the oil is hot, but not smoking. Add curry paste and stir it into the hot oil for 30 seconds to a minute, or until it incorporates into the oil. Add shallots and stir fry for 1 minute, until fragrant.

Add 1/2 cup of coconut milk and stir for 2 minutes, making sure the coconut milk does not come to a boil.

















Add the cumin, coriander and paprika and stir to dissolve the spices and incorporate.
















Add the beef, chicken or tofu and gently stir fry for 1 minute.




















Add the remaining 1 cup of coconut milk, chicken or vegetable stock, fish sauce, sugar, lime leaves and bamboo shoots. Bring to a gentle boil and cook, uncovered, for 10-15 minutes.

Add the red bell pepper and the basil and remove from heat.

Garnish with cilantro and serve with steamed rice.

Delicious!