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
Prepare the Tofu
Press the firm tofu to remove excess moisture, then cut it into bite-sized cubes.
Chop the Vegetables
Slice the red and green bell peppers, julienne the carrot, and cut the broccoli into florets.
Cooking
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.
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.
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.
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.
Finish with Basil
Remove from heat and stir in the fresh Thai basil just before serving.
