How to Cook a Pretty Awesome Thai Veggie Curry

by John Pickersgill

Supplies

  • 2 Tablespoons Canola oil
  • ½ Can of Maesri Red or green curry paste
  • 1 Bell pepper
  • 6 Shallots or one onion
  • 1 Can of coconut milk
  • 1 Can of peas and carrots
  • 2 Cloves garlic
  • 1 Can of stripped bamboo shoots
  • (Optional) Fresh chilies in soybean oil
  • ½ Container Extra firm tofu
  • 1 Can of Chickpeas
  • Instructions

    Step 1

    To begin, see here my scavenged lot. The first thing you should know about curry is that you can make it out of whatever you have around. You get to know what goes well and what doesn't.

    Step 2

    Among the several secret ingredients the first is "maesri" red curry paste. Kinds from regular grocery stores are not as good so if you can't go to the Asian market, find something with good reviews.

    Step 3

    The next secret ingredient is coconut milk. Whatever kind you can find is fine. Just make sure it's not coconut water or coconut cream.

    Step 4

    I'm choosing to use chickpeas instead of chicken or shrimp because it's easier for me and I have lots.

    Step 5

    This ingredient is not necessary but adds a nice kick to your Thai cooking. Fresh chili in soybean oil is the best investment because it will gain you that authentic taste and last a long while!

    Step 6

    Another great thing about curry is that you can make it almost entirely from canned things therefore eliminating the need for fresh ingredients! (I hate when fresh produce goes to waste)

    Step 7

    These again are from the Asian market and they're called bamboo shoots. They add a little crunchy crunchy into your munchy munchy.

    Step 8

    This is from the regular grocery store and I always recommend extra firm. Tofu that is.

    Step 9

    The fresh ingredients include a pepper and some shallots. You can use onion but shallots have that delicate flavor and again I happen to have some.

    Step 10

    This garlic can be purchased in bulk quantity from the Asian market already peeled and very convenient to use. Otherwise use whatever garlic you have or some garlic powder works fine.

    Step 11

    Have you ever crushed garlic? It's fun. Place the blade of your knife over the garlic.

    Step 12

    Now mash their bodies with the palm of your hand.

    Step 13

    CRUSHED!! I'm not violent I swear.

    Step 14

    I can't chop like they do on TV. So I rest my hand on top the blade and rock it back-and-forth. I do this several times.

    Step 15

    Look what I've done.

    Step 16

    This yo garlic chopped.

    Step 17

    Now chop up the shallots. Here's how.

    Step 18

    First carefully cut off both ends. Then peel off the outer layer just like an onion. If that's difficult you can slice a line down its belly and peel from there.

    Step 19

    If you don't have a slap chop then just merely cut your shallots in quarters.

    Step 20

    Do it again and again and again and again.

    Step 21

    Today we're going fry with some straight up canola oil.

    Step 22

    Once you begin to cook you'll need to move quickly. Prepare everything to be able to throw into the pan. Open the can of curry paste and it should look like this.

    Step 23

    When you hatch that tofu it will be in a large block. I'm only going to use half.

    Step 24

    Diiiice it. I like large pieces.

    Step 25

    Turn your wok on high heat. Make sure it does not begin to smoke.

    Step 26

    Add some oil.

    Step 27

    I love my bench scraper. It helps me in my time of need.

    Step 28

    Now that your oil is hot toss in those shallots. Follow it with some garlic.

    Step 29

    Next you will need to add the curry paste. I only use half. If you use the whole can you're going to need more coconut milk. Spice city. Bombs away.

    Step 30

    Sauté your curry paste garlic oil and shallots. It should begin to smell good.

    Step 31

    Tossing some tofu.

    Step 32

    Also add some peppers to your curry. I forgot this step to begin with so don't let that happen to you.

    Step 33

    When you open a can of coconut milk sometimes the top has congealed. Just scoop the whole thing into the pan.

    Step 34

    This is where the magic happens. Crank that heat on down to very very low. How low can you go?

    Step 35

    Toss in some chickpeas, bamboo shoots, and the can of peas and carrots.

    Step 36

    Stir your potion around.

    Step 37

    Now, remember that kick? Using a very small quantity receptacle, such as 1/4 teaspoon, slowly approach your chilies.

    Step 38

    I am only using the oil because a little bit goes a long way. Also you can always add more but you cannot take it out once you have!!!

    Step 39

    Now your curry is gorg.

    Step 40

    Now cover up your pot with a large lid. I like to leave the spoon sticking out so that there's a bit of ventilation.

    Step 41

    Put on a timer for about 20 minutes.

    Step 42

    And wait patiently.

    Step 43

    Making this guide was taking too long so Gerry began to create some SpongeBob kraft macaroni and cheese. The shapes just taste better.

    Step 44

    About halfway through remove the lid.

    Step 45

    This is your curry after removing the lid and letting simmer on low for at least 10 minutes. I usually let mine sit and simmer for a while longer until it thickens considerably.

    Step 46

    Serve with some jasmine rice or with some garlic naan.

    Step 47

    I know someone's excited.