Gaeng Pak Recipe
Coconut milk in a Thai red curry sauce with tofu, peppers, bamboo shoots and fresh vegetables. Flavoured with fresh Thai basil.
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Ingredients
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Vegetables and Tofu
Sauce
Seasoning
Method
Preparation
- 1
Prepare the Tofu
Press the firm tofu to remove excess moisture, then cut it into bite-sized cubes.
- 2
Chop the Vegetables
Slice the red and green bell peppers, julienne the carrot, and cut the broccoli into florets.
Cooking
- 3
Cook the Tofu
In a large pan, heat a tablespoon of oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides. Remove and set aside.
- 4
Prepare the Curry Sauce
In the same pan, add the Thai red curry paste and cook for a minute until fragrant. Pour in the coconut milk and vegetable broth, stirring well.
- 5
Add Vegetables
Add the bamboo shoots, bell peppers, carrot, and broccoli to the curry sauce. Bring to a simmer and cook for about 5-7 minutes until the vegetables are tender.
- 6
Combine Tofu and Season
Return the sautéed tofu to the pan, add soy sauce, lime juice, and season with salt and pepper to taste. Stir gently to combine.
- 7
Finish with Basil
Remove from heat and stir in the fresh Thai basil just before serving.