Curry is an emblematic dish of Thai cuisine. Here is a vegetarian variation that you will enjoy preparing with our ready-to-cook BURIRAM curry paste.
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Difficulty: easy
INGREDIENTS
- 70 g Carrots, peeled and sliced into rounds
- 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
- 2 tbsp BURIRAM red curry paste
- 400 ml Coconut milk
- 1 tbsp Fish sauce, to taste
- 1 tbsp Sugar, to taste
- Coriander and chopped green onion to garnish, to taste
- In a medium pot, 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 heat to medium. Simmer for 7 to 10 minutes or until the vegetables have started to soften.
- Add the zucchini and tofu and continue cooking for another 5-10 minutes or until all the vegetables are tender.
- Adjust seasoning to taste by adding fish sauce and sugar if necessary.
- Serve in a deep round bowl and garnish with cilantro and green onion to taste.
SUGGESTED PAIRING: Steamed jasmine rice
Tips
- It is possible to make this recipe with vegetables already in your pantry. However, remember to adjust the cooking time and curry paste in proportion to the quantity of ingredients (1 tablespoon of curry paste for 200 ml of coconut milk and 250 g of vegetables and tofu).
- To reduce cooking time, replace tough vegetables like butternut squash and potatoes with vegetables that cook more quickly like cauliflower or pre-cook vegetables that need it.
