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.  1 tbs vegetable/peanut oil
  2. 100 gm pak choi, cut into 2″ pieces
  3. 100gm mixed mushrooms, halved (I used portobello and cremini)
  4. 1/4 cup thai brinjal
  5. 1 yellow pepper, cut into 2″ pieces
  6. 1/2 cup baby corn, halved
  7. 100gm cubed tofu
  8. handful of kaffir lime leaves
  9. 1 tbs soy sauce
  10. 1 birds eye chilli, finely chopped
  11. 1 packet (200gm) Red Thai Curry Cooking  Sauce
  12.  Jasmine Rice, to serve (I used Blue Elephant)


  1. Heat the oil in a non stick wok, add in the baby corn, brinjals and mushrooms and srit fry for a few minutes.
  2. 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.
  3. 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!

If you liked this post, you may also like:

  1. Jack’s Thai Green Curry
  2. Tom Yum Noodles
  3. Ramen Soup


  1.  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.
  2. Make sure to not overcook the rice, as jasmine rice tastes wonderful when a bit al dente.
  3. 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.
  4. This recipe provides a complete meal, with protein, carbs and vegetables. Go ahead, indulge!

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