Authentic Vegan Thai Red Curry
Ingredients
- 6 tbs chopped garlic
- 4 tbs chopped red shallot
- 1 tsp of lime zest
- 2 tbs chopped lemongrass
- 1 tsp chopped galangal
- 250g tofu of choice (i used tofu puffs)
- 1 cup tinned shredded bamboo shoots
- 4 kaffir lime leaves, torn
- 1 tbs palm sugar
- 2 tbs light soy
- 1.5 cups coconut cream
- 3 cups coconut milk
- handful thai basil
- 2 long red chilli, sliced
Preparation
Drain bamboo shoots. Boil in salted water for 10 mins (this well get rid of the tinny bitter taste). Set aside.
Make paste in a mortar and pestle or blender.
Add coconut cream to a pot and boil until the oil separates from the curds (this might take 10 minutes) Fry 4 tbs of paste in the split cream for 10 mins. Season with palm sugar, simmer for 1 min. Add soy sauce. Add coconut milk + all other ingredients (except for basil) and simmer for 3 mins. Finish with basil. Serve with rice