Thai Recipes
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| Ingredients |
| 1 |
Fried tofu |
125 grams |
| 2 |
Bunch broccoli , cut into florets |
1/2 |
| 3 |
Carrot , cut into thin slices |
1 |
| 4 |
Mushrooms , quartered |
125 grams |
| 5 |
Snow peas , strings removed |
90 grams |
| 6 |
Baby corns [canned] , washed and drained |
1 can |
| 7 |
Unsweetened coconut milk |
2 cups |
| 8 |
Red curry paste |
2 tablespoons |
| 9 |
Sugar |
1/2 teaspoon |
| 10 |
Water |
1 cup |
| 11 |
Fish sauce |
1 tablespoon |
| 12 |
Red pepper , cut into strips |
1/2 |
| 13 |
Fresh basil leaves |
18 |
| Method |
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Heat 1 cup of coconut milk in a wok over high heat, add the red curry paste
and sugar and cook for 1 minute, now add all the vegetables and the remain-
ing coconut milk with water and cook for 2 minutes, now add tofu and fish
sauce and cook for 3 minutes until oil comes out from the coconut milk. Now
add green peas, half of the red pepper strips and 2/3 of the basil leaves and
cook for 1 minute. Pour in a serving platter, garnish it with basil leaves and
red pepper strips and serve.
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| Introduction
of the dish |
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This sunset-colored festive dish makes for a lovely vegetable
based meal, with the addition of rice and stir-fried greens.
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