I am a sucker for Thai food. The balance of spice, sweet, sour and savoury always tends to satisfy every craving. I have ranted on about it in the past, and it still holds good.
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- 1 tbs vegetable/peanut oil
- 100 gm pak choi, cut into 2″ pieces
- 100gm mixed mushrooms, halved (I used portobello and cremini)
- 1/4 cup thai brinjal
- 1 yellow pepper, cut into 2″ pieces
- 1/2 cup baby corn, halved
- 100gm cubed tofu
- handful of kaffir lime leaves
- 1 tbs soy sauce
- 1 birds eye chilli, finely chopped
- 1 packet (200gm) Red Thai Curry Cooking Sauce
- Jasmine Rice, to serve (I used Blue Elephant)
- Heat the oil in a non stick wok, add in the baby corn, brinjals and mushrooms and srit fry for a few minutes.
- Add the remaining vegetables, the curry sauce and chilli. Taste, and add soy as needed. Slide in the tofu gently, so it does not break. Top with torn lime leaves.
- Once the vegetables are tender and glistening, serve piping hot with steamed jasmine rice, and a little bowl of soy mixed with chopped chilli, for a kick!
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- The key to fabulous food is to keep tasting. Especially with Thai, where the balance of flavours plays such a supreme role, make sure to taste and season as required.
- Make sure to not overcook the rice, as jasmine rice tastes wonderful when a bit al dente.
- If you don’t want to go out and purchase ready to cook sauces, make your own Thai curry paste and add in coconut milk to make the curry.
- This recipe provides a complete meal, with protein, carbs and vegetables. Go ahead, indulge!