Recipes

Thai Curry

A vibrant, plant-based Thai curry featuring creamy coconut sauce, marinated tofu, tender vegetables and a finishing touch of crushed cashews and fresh cilantro.

The IngredientsFor The Thai Curry Sauce

6 red chili peppers
1 cup fresh ginger, peeled and grated
1 cup garlic (about 8–10 cloves), minced
6 stalks lemongrass, smashed but kept in large pieces
2 bundles fresh Thai basil (about 1 cup packed)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp soybeans (optional: roasted or blanched)
6 leeks, cleaned and sliced
3 Spanish onions, chopped
1 bundle fresh cilantro (about 1 cup packed), chopped
3 limes, juiced
½ cup sugar

For The Thai Curry Bowl

3 oz (or 80 g) vermicelli rice noodles
2 oz prepared Thai curry sauce
3 tbsp red bell pepper, thinly sliced
3 tbsp zucchini, thinly sliced
3 broccolini stalks, chopped
2 tbsp curry paste (optional, for extra flavour)
1 tbsp toasted cashews
3 pickled radishes, sliced (optional)
5 pieces firm tofu, cut into medium dice
2 cups water
4 g saffron threads (about 1 tsp)
1 tsp cornstarch
Salt, to taste
1–2 tsp oil for sautéing

Thai Curry Sauce

Step 1
Peel and grate the ginger using a microplane or fine grater.
Step 2
In a medium saucepan, heat 1 tbsp oil over medium heat. Sauté the onions, leeks, garlic, ginger and chili peppers until the onions are translucent.
Step 3
Add the rest of the ingredients (lemongrass, basil, soy sauce, sesame oil, soybeans, cilantro, lime juice, sugar). Keep lemongrass in large pieces so it can steep without breaking down too much.
Step 4
Simmer gently for 30 minutes.
Step 5
Remove lemongrass stalks and blend the sauce until smooth. Taste and adjust seasoning if needed.
Step 6
Set aside for use in curry bowls.

Preparing The Tofu

Step 1
Toss diced tofu in a few tablespoons of Thai curry sauce. Marinate at least 30 minutes, preferably overnight.
Step 2
Lightly coat the marinated tofu with cornstarch.
Step 3
Shallow fry tofu in a pan over medium heat with a little oil until crispy on all sides. Set aside.

Preparing The Noodles

Step 1
In a small pot, combine water, saffron, and 1–2 tbsp Thai curry sauce. Bring to a simmer.
Step 2
Add rice noodles to the simmering liquid and cook until tender and golden-yellow in color. Drain and set aside.

Cooking The Vegetables

Step 1
In a sauté pan, heat 1–2 tsp oil over medium heat. Add red pepper, zucchini, and broccolini.
Step 2
Add a pinch of salt and 1–2 tsp curry paste. Sauté until vegetables are tender-crisp.

Assembling The Bowls