Ingredients

• Thai red curry paste - 3 tbsp
• Coconut milk - 1 can
• Onions - 1 sliced
• Tofu extra firm - 1 package drained and cut into cubes
• Mixed vegetables (carrots, beans, broccoli, cauliflower, green peas, snow peas, baby corn and zucchini) - 3 cups
• Pineapples (chopped) - 1 cup
• Spring onions, chopped - 4 (including leaves.)
• Oil - 2 tbsp
• Salt - as needed
• Ginger powder- 1 tsp
• Thai basil - a few
• Bean sprouts - a few

How to Make Thai vegetable and tofu red curry

• Steam the vegetables individually with a pinch of ginger powder until half done and keep aside.
• Heat about a tbsp of oil in a wide pan and slightly brown the tofu. Keep aside.
• In the same pan, add the remaining oil and saute the onions and green onions until translucent.
• Add the red curry paste and cook for about a minute or so.
• Add the coconut milk and let it come to a boil. Simmer for about 5 minutes.
• Now add steamed vegetables, pineapple and cook for about 8-10 minutes.
• Then add the tofu and salt to taste. Add water if needed to bring it to required consistency.
• Bring it to a gentle boil and simmer for about 10 more minutes.
• Check if vegetables are done.
• Keep in mind that the vegetables should still have a bite to it and should not be too mushy.
• Tear a few basil leaves and add at the end.
• Mix well and serve.