Curry is an iconic dish of Thai cuisine. Here is a vegetarian variation that you will enjoy cooking with our ready-to-cook BURIRAM curry paste.
Preparation time: 10 minutes
Cooking time: 15 minutes
70 g – Carrots, peeled and sliced into rings
100 g – Potatoes peeled and cut into 1 inch cubes
120 g – Butternut squash peeled and cut into 1 inch cubes
100 g – Zucchini squash, sliced into 1-inch rounds
120 g – Firm tofu cut into 1-inch dice
200 g – BURIRAM red curry paste
400 ml – Coconut milk
To taste – Cilantro or chopped green onion for garnish
- In a non-sticky skillet, heat the curry paste and coconut milk together over medium-high heat.
- Add the squash cubes, potatoes and carrots to the mixture. Bring to a boil and reduce to medium heat. Simmer for 7 minutes or until vegetables begin to soften.
- Add the zucchini and tofu and continue cooking for another 7 minutes or until the vegetables are all tender.
- Serve in a deep round bowl and garnish with cilantro and green onion to taste.
SUGGESTED PAIRING: steamed jasmine rice
It is possible to make this recipe with vegetables that are already in your pantry. However, remember to adjust the cooking time and the curry paste in proportion to the quantity of ingredients (100 g of curry paste for 200 ml of coconut milk and 250 g of vegetables and tofu.)
To reduce cooking time, replace vegetables like butternut squash and potatoes with vegetables that cook faster like cauliflower or pre-cook vegetables that needs more cooking time.
To reduce preparation time, reduce the variety of vegetables and adjust the quantities.