Thai Red Curry Recipe
Choice of pan roasted salmon* or crispy tofu steak, roasted fennel, turnips, carrots, wilted spinach
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Chop the fennel, turnips, and carrots into bite-sized pieces. Set aside.
- 2
Cook the Salmon or Tofu
For salmon: In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Season salmon with salt and pepper. Pan roast the salmon for about 4-5 minutes on each side until cooked through. Remove and keep warm. For tofu: Cut the tofu into steaks, season with salt and pepper, and pan-fry in 1 tablespoon of vegetable oil over medium-high heat until crispy on both sides, about 4-5 minutes per side. Remove and keep warm.
- 3
Make the Curry Base
In the same skillet, add the remaining vegetable oil and sauté the fennel, turnips, and carrots for about 5 minutes until they begin to soften. Stir in the red curry paste and cook for an additional minute.
- 4
Add Coconut Milk
Pour in the coconut milk and bring to a simmer. Cook for about 10 minutes until the vegetables are tender.
- 5
Add Spinach and Season
Stir in the spinach and cook until wilted. Season with soy sauce, lime juice, salt, and pepper to taste.
- 6
