Thai Red Curry with Jasmine Rice


1 cup of Jasmine rice

Curry Ingredients:
1 can of coconut milk
1 bag fresh (from Trader Joes) or frozen stir fry veges ( I usually prefer the frozen Asian vegetables with baby corn, sugar snap peas, red bell pepper, brocolli, onion, mushroom, green beans and carrots)
1 tbsp red curry paste (I usually prefer Thai red curry from Whole Foods that does not contain fish or shrimp sauce)
1 tbsp red pepper chilli in oil ( my special ingredient to give the extra oomp! can be found in Whole Foods or Safeway)
2 tsp brown sugar
1/2 slab of deep fried tofu. If buying plain tofu, soak in soy sauce and deep fry in a little oil till lightly golden (be careful when doing this!)

Salt to taste

Cook the rice in a rice cooker with two cups of water until fluffy and set aside.

In a large pan mix the red curry paste and coconut milk and bring to a boil. Add the stir fry vegetables and continue cooking.  Add brown sugar, salt to taste (or soy sauce),  red chilly in oil (optional) and cook for 5-10 minutes. Add the deep fried tofu and cook for a few more minutes. Toss in some fresh Thai basil just before removing from the stove. Remove from flame and serve hot with jasmine rice.

For fish or shrimp recipe continue to follow the directions on the Thai red curry  paste bottle