I hope everyone is enjoying the longest day of the year! With my growing number of vegetarian fans, I thought I would post a super delicious take on vegetarian Thai curry. This edamame curry is sweet and spicy, and I will teach how to make it to your tastes.
Since there seems to be a huge spectrum of how spicy or sweet people like curry, this recipe is more of a base that I’ll use to discuss different techniques. For example, I use light coconut milk and reduce it by half, as it cuts the calories in the dish by about 100 per serving and tastes great. But if you want a more buttery texture, you can use regular coconut milk without reducing it, and just use half a can.
I recommend starting with the basic recipe since it is a little hard to tell how it will taste at the end of cooking the first time you make it. Then after adding the veggies but before adding the tofu, you can make the final adjustments.
First, taste the basic curry and decide what you think. If it is too spicy or you want a stronger coconut flavor or a sweeter curry, add more sugar 1 tsp at a time. If you want it spicier, then add in ¼ tsp curry paste (mix it in a small bowl with a little coconut milk first to help it dissolve more easily). If you think the basic curry is just not quite right but you can’t tell what is wrong, add a dash of fish sauce or soy sauce and see if that helps.
If you are using fish sauce, I use the Thai Kitchen brand, as it is the least overpowering fish sauce I know of. If you want a much more potent flavor, you can buy a more authentic fish sauce. For vegetarians, soy sauce works perfectly in this recipe.
On a final note, my photographer got a snazzy new Nikon d5000. It is the coolest thing since artisanal bread.
1 can light coconut milk
1tsp red curry paste
1 Tbsp brown sugar
2 tsp fish sauce or soy sauce
1 red bell pepper, cut into thin strips
½ bag organic shelled edamame, defrosted if frozen
1 can bamboo shoots
1 block of extra firm tofu, cut into triangles
1) In a medium pot, add the coconut milk, curry paste, brown sugar and fish/soy sauce.
2) Mix well and bring to a simmer, then, stirring often, reduce by about half.
3) Add in all the remaining ingredients except the tofu.
4) Simmer for 5 more minutes to cook the vegetables.
5) While the vegetables cook, sauté the tofu in 1tsp oil.
6) Add the tofu to the curry, and mix well.
7) Serve and enjoy!