Thai Red Curry

I fell in love with Thai food the first time I tried it!!:) We had gone to a restaurant called 'Bangkok Balcony' here in Pittsburgh. I am not a huge fan of coconut, so I was a bit skeptical about trying the curries, but all the dishes were so yummy!! Since then, it has became my favorite cuisine.  

We recently invited some of our friends for Thai dinner and the menu was Thai iced tea, Thai fresh summer rolls, Spring rolls, Cucumber salad, Thai red curry with brown rice, Pad thai noodles. Luckily for us, everything turned out quite good:). 

I am starting with the Thai red curry recipe. I'll be uploading other pics and recipes soon...

Ingredients:

2 tbsp vegetarian red curry paste( the one I use is by 'Thai Kitchen')

1 tbsp brown sugar

2 cups unsweetened light coconut milk

2 tsp oil

3 cloves chopped garlic

2 tsp ginger paste

2-3 chopped chillies

1 cup cubed firm tofu

2 cups stir-fried vegetables( green-red peppers, water chestnuts, broccoli, mushrooms, baby corns, carrots, soy beans)

10-12 roasted cashews, 2 chopped scallions for garnish

Method:

• Heat 1 tsp oil in a pan over medium-high heat. Saute the vegetables until cooked. Add tofu and mix well. Set aside.
• Reheat the pan with remaining 1 tsp of oil over medium heat. Add the curry paste and stir to combine. 
• Add brown sugar and 1 cup of coconut milk. Add ginger, garlic, chillies, vegetables, tofu and remaining coconut milk. Cook for 10-12 minutes.
• Garnish with cashews and scallions and serve with jasmine rice.

I would like to send this to A.W.E.D. Thai Event hosted by DK's Culinary Bazaar.

Enjoy!!!