red

I tried and rather spectacularly failed last week to make a Thai Green Curry.
“It’s not that bad darling” said Jamie wincing slightly as he took another bite.
“It’s ruined!” I screeched as I dramatically flounced out the room to have a full blown Thai Green tantrum. I mean how difficult could it be? I didn’t even make the paste myself!… Once I’d calmed down, I apologised to Jamie and sulkily ate my vile curry on the metaphorical naughty step. But how had I got it so wrong?
After careful dissection of my own recipe I identified three major errors. The first was using reduced fat coconut milk. The second was adding too much stock. The third was substituting rice wine vinegar for cider vinegar and using two tablespoons of it. Gross!
So Thai green curry – you big fat idiot – I will not be defeated by you. I have revised my recipe and changed you into a Thai red curry and now you taste nice. Thank god, because I’m not sure Jamie could cope with another one of my curry tantrums.

Thai red curry with tofu
Serves 4 / Hands on time 30 mins / Total time 45 mins / V Vn Df 🌶
1 tsp rapeseed or coconut oil
1 small white onion, diced
1 inch fresh ginger, grated
2 garlic cloves, peeled and finely chopped
400g butternut squash, peeled and diced
280g of firm tofu cubed
1 stork lemongrass, bashed
1 tsp brown sugar
1 can of coconut milk
3tbs or 100g Thai red curry paste* – I use Blue Dragon which is vegan
200ml vegetable stock, I use 1 Knorr stock pot
1 tbs light soy sauce
2 handfuls of kale
100g sugar snap peas
1 bulb pak choy, roughly chopped
1 lime
Handful coriander, chopped
2 chopped red chillies to serve (optional)

FYI: Thai red curry paste contains chilli but if you like your curry extra hot, then I suggest you add a chilli or a tsp of chilli flakes.

Method
1. Heat the oil in a large heavy bottomed pot over a medium heat and sauté the onions, garlic and ginger for 5 minutes, stirring continually – add a dash of water to prevent the mixture from sticking if needed.
2. Add the butternut squash and cook for a further few minutes before adding the curry paste. Cook for an additional few minutes.
3. Add the coconut milk, vegetable stock, soy sauce, brown sugar and the bashed lemon grass. Bring to the boil and add the tofu. Reduce the heat down and simmer for 15 minutes with the lid a jar. Add the kale, sugar snap peas and pak choy and cook a further 5 minutes.
4. Remove from the heat and discard the lemon grass. Roll the lime on a hard surface to loosen it and then cut it in half before squeezing over the curry. Give it a good stir and serve with rice and a sprinkling of fresh coriander and chopped red chillies.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.