I’m a friend for curry and Thai curry is one of my favorites. There are many different Thai curries (Massaman, Panang, Red, Green, Yellow, Karee, Kaeng Kua, Khing, etc.), each with a unique flavor that stems from the different ingredients in their pastes. If I was an authentic Thai chef, I’d grind my spices in a pestle and mortar and crack a coconut and strain its milk. Since I’m a house wife with two young kids, with no time, the following recipe is one that I've made up over the years and is as convenient as can be without sacrificing taste. You can use any vegetables or fruits you want (sweet potatoes, pumpkin, spinach, green beans, etc).
Concept: curry paste + coconut milk + protein + vegetables = delicious curry.
I always use Maesri brand curry paste, which I get from Asian grocery stores, but Thai Kitchen curry pastes are good, too.
2 tbsp oil
1 can of coconut milk
half can of panang curry paste
2 cups of your choice of vegetables ( i used onion, capsicum, carrot, broccoli)
1 block of firm tofu
1/4 cup cashews (fry in tsp of oil)
10-12 leaves of Thai Basil
few mung bean sprouts for decorations
Heat a pan with oil in it.
Stir fry panang curry in it. Add coconut milk and mix it with curry paste.
when the mixture boils add tofu and vegetables.
All veges has to cover by the sauce and coconut milk mixture.
Cook for 5 minutes , if you are adding potatoes in it you have to add potatoes first cause it's take more time to cook.
Take it out in a bowl , add Cashews and thai basil and sprouts on top of it.
Serve it with white rice , brown rice or stir fry rice.
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