Fiery Red Thai Curry




  • 1 tablespoon canola oil
  • 1 teaspoon minced garlic
  • 2 tablespoons Thai red curry paste
  • 1 teaspoon light brown sugar
  • 1 cup medium thick coconut milk
  • 1 tablespoon thinly sliced fresh ginger
  • 1 1/2 cups water
  • 1 tablespoon lemon juice
  • 1 teaspoon soy sauce
  • 1 cup thinly sliced carrots
  • 3/4 cup string beans cut into one inch pieces
  • 8 oz firm tofu cut into half-inch cubes
  • salt to taste


  • Heat oil in a large saucepan and garlic and saute for about 30 seconds or until lightly browned
  • Add curry paste saute for one minute in a very low flame stirring constantly.  If the paste mixture get dry, sprinkle 1 teaspoon water and continue to saute
  • Add brown sugar and cook another 30 seconds
  • Add coconut milk, water, salt, lemon juice, ginger, and soy sauce to the saucepan and cover and cook for 10 minutes
  • Add carrots, string beans, and tofu and mix with the gravy and cover and cook for another 10-15 minutes.  By this time the gravy should thicken and vegetables should be cooked but crisp
  • Serve warm with Jasmine rice (or any other white rice.  This curry does not go well with brown rice)
  • Yields: 3 servings.

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