Thai Curry 1

Prepare the Ingredients

• Put 3 soup spoons of Thai red curry paste in a bowl and whisk in a little hot water to thin out the paste.
• Add a little salt or fish sauce.
• Marinate cubed, extra-firm tofu in the curry for about 30 minutes.
• The same procedure could be used with chicken, etc.

Fry & Sauté

• Fry the tofu in coconut oil until browned. 
• Remove and set aside.

• Add a little more coconut oil.
• Sauté minced shallots and garlic until soft.
• Add any remaining curry paste from bowl.
• Add lemon grass, galangal, ginger, chillies, and lime peel (or leaf).
• Stir for a minute.

Simmer

• Add the vegetable stock.
• Simmer covered for about 30 minutes.
• Remove and discard the lemon grass, galangal, ginger, and lime peel.

• Add coconut milk
• Add some fun vegetables. I used chopped gailan, tomato, and shitake mushrooms.
• Simmer uncovered stirring occasionally until vegetables are al dente. 
• Add tofu back in and heat through.
• Adjust with salt or fish sauce. I didn't need to add any as the stock was salty enough.

Nom Nom Nom

• Serve it alone or with steamed rice.