Red curry with basmati rice

Red curry with basmati rice. We used smoked tofu as the legume. The preparation of this dish is very simple and quick, as the vegetables are only briefly sautéed and all the necessary spices are already mixed in the red curry paste.

Be careful with the ingredients of Red Curry Paste – there are different brands on the market and they often contain shrimp. (Curry paste can also be green and yellow.)

The recipe was compiled by chef Ján Duda from Bidfood Slovakia, sro

Ingredients for 10 servings

Vegetable curry

• 0.05 l Vegetable oil
• 50 g Red curry paste
• 0.5 l Coconut milk (at least 60% proportion of coconut extract)
• 100 g Red onion
• 200 g Zucchini
• 150 g Eggplant
• 200 g Colored peppers
• 200 g Cauliflower
• 500 g Oyster mushroom
• 200 g Mushrooms
• 1000 g Smoked tofu
• Salt
• Ground colored spices
• Thai basil, mint

Basmati rice

• 1000g Basmati rice
• Water
• Salt
• Chilli fibers

Technological process

1. Pour the rice into a baking sheet, add salt, mix and pour water about a centimeter above the surface of the rice. Cover and bake in a preheated oven at 170°C for about 25 minutes.
2. Cut the washed and dried vegetables into larger cubes, and the onion into quarters.
3. Heat the oil in a frying pan and fry the sliced smoked tofu until golden brown. Remove to a warm place.
4. Add ½ curry paste and fry until the paste is soft. Add onion and zucchini, stir and add the remaining vegetables. Fry lightly until browned to blend all the flavors. Pour in coconut milk and reduce to desired sauce consistency, season with salt and pepper and serve.
5. When serving, place the tofu tastefully on top of the vegetable curry, and serve the rice in a separate bowl, garnished with chili flakes.