Goodfood Travels: Thailand's Spicy Veggie Red Curry
with Fresh Lemongrass & Heirloom Zucchini
720 cals
30 mins
Description
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Thailand, where heirloom zucchini never looked, tasted or felt so good as it does swirled with spicy red curry, fresh aromatics and the savoury undertow of dried premium mushrooms.
Contains:
Soy • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
1 Sweet pepper
7g Dried mushrooms (porcini or shiitake)
1 Heirloom zucchini
5g Minced lemongrass
400ml Organic fair-trade coconut milk (non-GMO)
160g Jasmine rice
10g Brown sugar
15ml Soy sauce (low sodium)
36g Red curry paste
Nutrition
Total fat | 37g |
Saturated Fat | 32g |
Sodium | 1380mg |
Total carbs | 87g |
Sugar | 14g |
Protein | 12g |
Fibres | 6g |
Recipe Instructions
Step 1: Rehydrate the mushrooms
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a medium bowl, combine the dried mushrooms and ¾ of the boiling water.
- Tofu: Pat dry and cut into medium cubes; season with S&P. In a pan, heat a drizzle of oil on medium-high. Cook, 2 to 3 min. per side, until browned. Transfer to the pot in step 4.
Step 2: Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Step 3: Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper.
- Halve the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Reserving the liquid, drain and thinly slice the rehydrated mushrooms.
- In a small bowl, combine the curry paste and 4 tbsp water (double for 4 portions).
Step 4: Make the curry
- In a second medium pot, heat a drizzle of oil on medium.
- Add the lemongrass, curry paste mixture and brown sugar. Cook, stirring often, 30 sec. to 1 min., until the brown sugar dissolves.
- Add the coconut milk, soy sauce, rehydrated mushrooms and reserved mushroom liquid.
- Cover and cook, 10 min., until beginning to thicken.
- Reduce the heat to low and add the zucchini and sweet pepper.
- Cook, stirring occasionally, 8 to 10 min., until the pepper has softened.
Step 5: Plate your dish
- Divide the curry between your bowls.
- Serve the rice on the side. Bon appétit!