Creamy Thai Red Curry
I never really knew what was the secret ingredient to get truly creamy curries – turns out it was peanut butter all along.
Normally I prefer to bake tofu, but the soft tofu is perfect in the creamy curry as is.
Creamy Thai Red Curry
Ingredients
- 140 gram white rice
- 1 tbsp oil
- 2 tbsp vegan red curry pasta Make sure there is no shrimp in the paste, I like Koh Thai Red Curry paste.
- 1 tbsp peanut butter
- 200 ml full fat coconut milk
- 2 cm ginger
- 300 gram tofu pressed
- 2 bell peppers
- 1 white onion
- 1 tsp cornstarch
- 200 ml water
- 1 tbsp agave syrup
- 2 tbsp lemon juice
- 1/2 tsp chili flakes
- 1/2 tsp salt
- 2 spring onions
Instructions
- Cook the rice for 10 minutes, drain and set aside.
- Thinly slice the bell pepper and the onion. Heat some oil in a wok, and add the onion and bell peppers. Cook on high heat for 4-5 minutes. While that cooks, thinly chop the ginger and add that as well.
- Add the curry paste, chili flakes and peanut butter and give a good stir. Heat for about 2 minutes.
- Make a slurry by mixing a splash of water with cornstarch. Add that, together with the coconut milk, to the curry and mix well. Bring to a soft boil.
- While that is cooking, chop the tofu in small cubes and add to the sauce. Softly cook for about 10-15 minutes, stirring occasionally.
- Add the lemon juice, agave syrup and salt. Add these to taste.
- Serve the curry over rice and topped with sliced spring onion.