Garden Mains · Thai
Thai Red Curry with Tofu and Baby Corn
Coconut milk simmered with red curry paste turns a rich sunset orange around silky tofu, crunchy baby corn, green pepper and mushrooms. A sprig of Thai basil perfumes each bowl with sweet anise.
Test kitchen note: Fry the curry paste in the thick cream skimmed from the top of the can until it splits and smells toasty before adding the rest.
Method 6 steps
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Scoop the thick cream from the top of one can of coconut milk into a pot with the coconut oil.
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Add the curry paste and fry over medium heat, stirring, for 3 to 4 minutes until fragrant and the oil separates.
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Pour in the remaining coconut milk, soy sauce and sugar and bring to a gentle simmer.
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Add the mushrooms and baby corn and cook 5 minutes.
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Slide in the tofu and green pepper and simmer 5 minutes more, keeping the pepper crisp.
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Stir in the lime juice and most of the basil, taste for seasoning, and ladle into bowls topped with the remaining basil.
That is the whole pie. Enjoy every slice.
Pairs well with
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