Red Thai Curry with Baby Pak Choi

Red Thai Curry

Whenever you can’t decide between various greens, here is the deal: just throw them all together in your favorite wok and add a sweet South Asian spiciness that will rock your socks off. You don’t have to come up with any ideas if you don’t feel like it, but don’t hesitate to use all the greens you love most to bring the awesomeness of this meal to infinity and beyond. Invite your friends, this makes a big meal.

Ingredients (serves 4-6):

for the curry paste:
3 to 5 big red chilis (you may use more, but be willing to pay the price)
1/2 cup loose, fresh parsley
3 shallots
3 cloves garlic
2-3 cm ginger (about a fingertip)
lemongrass (2 fresh stalks)
2 tbsp tomato paste
2 tbsp canola oil
2 tbsp water
2 tsp cumin
1 tsp cilantro
1 tsp turmeric
salt and pepper to taste

for the wok:
1 broccoli (sliced)
3 paprikas (red, yellow, green; sliced)
2 carrots (sliced)
2 cups baby pak choi (sliced)
1 block extra-firm tofu
1 can coconut milk
juice of 1 lemon
2 tsp cornstarch
2 cloves garlic (finely chopped)
1 cup vegetable broth
4 tbsp soy sauce
salt and pepper to taste
canola oil
1 cup cashew nuts

Directions:
for the curry paste:
1. Put all ingredients in a bowl and blend until smooth (you may want to roughly chop the bigger ingredients before).
2. Add salt and pepper.

for the wok:
1. Put the curry paste into the wok and gently cook for about 3 minutes on low heat. If the paste gets too dry, add a little water.
2. Add the coconut milk and cornstarch and stir well. Let simmer.
3. In the meantime, put canola oil in a big pan, add the garlic and fry on medium heat for 3 minutes, before adding the vegetable broth. Add 1/2 of the lemon juice and all of the broccoli, steam for about 10 minutes. Then, put the pan contents including the remaining liquid into the wok.
4. In the now-empty pan, sauté paprika and carrots on medium heat for about 2 minutes. Throw in 2 tbsp. soy sauce and sauté for another 3 minutes before adding the pan contents to the wok again.
5. Because it’s fun, put the tofu into the now-empty pan and fry in 2 tbsp. soy sauce and canola oil for about 5 minutes. Add the cashews and sauté for another 2 minutes. And guess what, add everything to the wok again.
6. Add the baby pak choi and have a look at all the amazing colors in your wok.
7. Now that all ingredients are in the wok, stir well and cook for 5-10 minutes on medium heat. If you like your vegetables tender, let simmer as long as you like. Finally, add the remainder of the lemon juice along with salt and pepper to taste.

Serve along with your favorite rice, I usually use jasmine or basmati.
Enjoy!