thai food

Thai Yellow Curry with Crispy Tofu and Vegetables made with Blue Elephant Royal Thai Cuisine Yellow Curry Sauce is perfect for when you want an easy and delicious meatless meal!  Browning the tofu adds a crispy exterior that even tofu cynics will love!

Thai Yellow Curry with Crispy Tofu and Vegetables

(14-ounce) container firm or extra-firm tofu

coconut oil, canola or vegetable oil, divided

red bell pepper, sliced

jalapeno pepper, sliced

carrots

(5-ounce) baby spinach

(10.6-ounce) package Blue Elephant Royal Thai Cuisine Yellow Curry Sauce

water (per package directions)

Jasmine rice,

Thai basil leaves,

Cut the block of tofu into four planks....

Cut the block of tofu into four planks.  Place the planks on a double layer of paper toweling.

Place another layer of paper towels over the...

Place another layer of paper towels over the tofu then place a baking sheet on top.

Place a moderately heavy object such as a...

Place a moderately heavy object such as a large cookbook or cast iron skillet on the top baking sheet.  Let the tofu drain for approximately 30 minutes.

Cut the tofu into approximately 1/2-inch cubes.

Heat 1 tablespoon oil in a nonstick skillet...

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat.  Add the tofu cubes and brown well on all sides.  Transfer to a plate or one of the baking sheets you used.

Add remaining oil to skillet. Add the red...

Add remaining oil to skillet.  Add the red bell pepper and jalapeno and cook 2-3 minutes or until peppers begin to soften.

Add the carrots and scallion and continue cooking...

Add the carrots and scallion and continue cooking another 2-3 minutes.  Reduce heat to low.

Add the Blue Elephant Royal Thai Cuisine Yellow...

Add the Blue Elephant Royal Thai Cuisine Yellow Curry Sauce along with 1/2 cup water (per package directions) to the skillet.

Bring to a simmer over low heat. Add...

Bring to a simmer over low heat.  Add the tofu cubes back in along with the baby spinach to the skillet.

Simmer over low heat for 2-3 minutes or...

Simmer over low heat for 2-3 minutes or until tofu is heated through and spinach is wilted.

Serve with jasmine rice and garnish with fresh...

Serve with jasmine rice and garnish with fresh Thai basil.

Creamy coconut broth, spicy chilis, sweet kabocha squash, and the tangy zest of lemongrass and lime come together in this irresistible vegan Thai red curry. Every bite is bursting with flavors you'll love.

Vegan Thai Red Curry with Kabocha Squash & Tofu

brick extra-firm tofu (1.42 USD)

raw cashews, whole (1.29 USD)

(5-6 cups) kabocha squash (6.85 USD)

tbsp coconut oil (0.24 USD)

medium shallots, finely minced (0.80 USD)

tbsp fresh ginger, minced (0.04 USD)

garlic, minced (0.12 USD)

Thai chilis, minced (0.12 USD)

red bell pepper, julienned (0.82 USD)

tbsp red curry paste (0.34 USD)

full-fat coconut milk (1.08 USD)

vegetable broth (0.50 USD)

coconut sugar (0.09 USD)

tbsp liquid aminos or tamari (0.18 USD)

lime juice (0.24 USD)

tbsp lime zest (0.00 USD)

baby spinach (0.52 USD)

Lime wedges

cashews

Cilantro

Thai basil

Rice (brown

First, drain and press your brick of tofu. Set that aside to press while you get the cashews and kabocha squash ready.

If you don't have cashews that are already roasted, spread 3/4 cup (or slightly more for garnishes) whole, raw cashews evenly out on a baking pan.

Turn your toaster oven or oven to 250 degrees F. Bake the cashews for 15-20 minutes, checking and turning them frequently to prevent burning. Once golden brown, remove them from the oven and set aside.

Roasted Cashews

Prepare the Kabocha squash by washing it first since you won't need to peel the skin off. Then, cut it in half (be careful as it can be tricky to cut) and scrape out the insides. Tip: you can save the seeds to roast as a snack.

After both halves are scraped, chop your squash into 1-inch chunks with the skin still on. Set those aside while you cut the shallots, ginger, garlic, Thai chilis, and bell pepper. At this point, cut the tofu into 1/2-inch chunks as well.

Kabocha Squash

When your prep is done, melt 2 tbsp coconut oil in a Dutch oven over medium heat. Once hot, add in shallots, ginger, garlic, and Thai chili. Cook 2-3 minutes, or until fragrant.

Next, add in red curry paste and bell pepper. Stir to break up large chunks of curry paste, about 1-2 minutes. Then, add in kabocha squash and cook for 2 minutes more.

Once the kabocha squash is coated, mix in coconut milk, vegetable broth, coconut sugar, tamari or liquid aminos, and tofu cubes. Bring everything to a simmer, then reduce heat to low-medium and cover. The curry should stay at a simmer, but not be boiling (you may have to reduce it to low or just above).

Simmer your curry until the kabocha squash is tender, about 10-15 minutes. Lastly, add in the spinach, lime juice, lime zest, and cashews. Cover and cook for 4-5 minutes more at the same heat.

Taste and season with salt and black pepper to your preference. Serve curry warm with rice and a garnish of cilantro, Thai basil, and more lime wedges.

Curry

Pad Kra Pao (Thai Basil Pork With Rice) Recipe

lbs pork

tbsp oil

garlic

shallot

green beans, chopped

bird’s eye chili

tsp brown sugar (white sugar is ok too)

tbsp fish sauce

thsp light soy sauce

tsp dark soy sauce (for color)

tsp oyster sauce

chicken broth/water

Thai Basil (leaves only)

egg (optional)

Pad Kra Pao (Thai Basil Pork with Rice) Recipe

Thick, chewy rice noodles cooked in a spicy and savoury sauce with garlic, onions, chili, tofu, and lots of fresh basil! Pad Kee Mao or Drunken Noodles are a famous dish in Thailand and you’d usually find them in simple road-side restaurants for take-out! This dish is quick, easy, and packed full of flavour!

Vegan Thai Drunken Noodles (Pad Kee Mao)

tbsp coconut sugar (or palm sugar)

tbsp water

tbsp vegetarian mushroom oyster sauce (see notes)

tbsp dark soy sauce

soy sauce

fish sauce ((see homemade recipe here))

tofu

noodles

tbsp neutral oil (divided)

onion

green onions (sliced in to 2” long pieces)

garlic (minced)

red bell pepper (sliced)

fish sauce

white pepper (to season the tofu

2-3 bird’s eye chili (deseeded and sliced (see notes))

Simply mix everything together in a bowl until the sugar has dissolved and then set it aside. Feel free to adjust the measurements depending on your desired taste.

Sauce

If using tofu, press the tofu for 8 to 10 minutes to drain out excess water. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.

Afterwards, slice into 1”x2” (2.5 by 5 cm) strips or other shape of choice.

Tofu

Place the dry rice noodles in a heatproof bowl. Pour in boiling hot water until the noodles are completely submerged.

Leave the noodles to soak in the water for 8 to 10 minutes or until they’re not longer translucent and still very chewy. The noodles will turn chewy, white, and pliable. Drain from the water and set aside. I usually like to soak them in the water right before I start cooking so I can directly transfer the freshly soaked noodles in the pan.

Noodles

Heat a large pan or wok over high heat. Once hot, add in 2 tbsp oil. Sauté the onion, green onions, and garlic for 2  minutes or until tender and translucent.

Add in the bell pepper and cook for 2 to 3 minutes until tender.

Move the veggies to the side of the pan. Add in the remaining 1 tbsp oil.

Over high heat, add in the strips of tofu.

Pour in the vegan fish sauce and white pepper, to season the tofu. Flip over the tofu once golden brown to cook the remaining side.

When the tofu is golden brown, mix it in with the bell peppers and onions.

Move that aside and then quickly add in the chopped chili and fresh basil. Lower the heat to medium high and then mix everything together. Cook for 2 minutes or until the basil is slightly wilted.

Add in the rice noodles noodles to the pan. Then over medium heat, pour in the sauce mixture.

Mix well to completely coat the noodles.

Leave the noodles to simmer over medium high heat or until the sauce starts to boil. Mix every 30 seconds or so to prevent the noodles from sticking to the bottom of the pan. The chewy noodles will continue to cook and absorb the flavours from the sauce!

Turn off the heat and feel free to mix in more fresh basil leaves and chopped chili if you’d like!

Serve hot and enjoy!

Stir-Fry

This spicy Thai basil squid is an easy squid recipe that only takes about a half hour to throw together and is loaded with delicious flavor!

Spicy Thai Basil Squid

neutral cooking oil (for frying, add more as needed)

shallots

garlic (peeled and minced)

Thai chili peppers

maitake mushrooms (torn,

squid

brown sugar

sesame oil

water

Salt and pepper (to taste)

white rice (for serving)

Heat two teaspoons of oil in a wide skillet over medium-high heat. Once hot, add the shallot and cook for 3-4 minutes until golden brown and softened.

Add the garlic and chili peppers to the skillet and cook for 1 minute until fragrant. Do not burn the garlic! Immediately transfer to a bowl.

Cook the Aromatics:

Heat another teaspoon or two of oil in the skillet and add the mushrooms. Cook for 4-5 minutes until beginning to crisp up and turn golden brown. Transfer to the bowl with the aromatics and season everything with a sprinkle of salt.

Cook the Mushrooms:

Pat the squid dry thoroughly. Season with salt and pepper. Heat another teaspoon or two of oil in the skillet. Once hot, add half the squid and arrange into an even layer in the skillet. Cook without moving for 3 minutes. Using a wooden spoon, toss the squid in the skillet and cook an additional minute or until the squid is barely cooked through.

Transfer the squid to the bowl with the aromatics and mushrooms. Cook the remaining squid the same way you cooked the first batch and transfer it to the bowl.

Cook the Squid:

While the squid cooks, combine the fish sauce, soy sauce, brown sugar, and sesame oil in a bowl. Turn the heat on the skillet to medium. Pour in the sauce and water and bring to a boil. Stir to scrape up any browned bits stuck to the bottom of the skillet.

Cook the Sauce:

Add the squid and aromatics and mushrooms to the sauce and toss to combine. Turn the heat to medium-low. Tear the Thai basil leaves in half and add to the skillet. Cook for 1-2 minutes, stirring regularly, until the leaves are wilted. Taste and season with salt and pepper, if necessary. Turn off the heat.

Finish the Spicy Squid:

Serve the spicy squid over cooked rice and garnish with minced scallion. Enjoy!

To Serve:

Here's what you need: thai eggplants, chicken breast, vegetable oil, coconut milk, green curry paste, fish sauce, granulated sugar, bamboo shoot strip, kaffir lime leaves, red bell pepper, coconut milk, fresh thai sweet basil, white rice, cumin seed, coriander seed, salt, white peppercorn, lemongrass, garlic, thai green chilis, small shallots, fresh cilantro stem, kaffir lime peel, galangal, kaffir lime leaf, fresh thai sweet basil, shrimp paste, fresh thai sweet basil, vegetable oil

Thai Green Curry With Chicken By Chef Fern Recipe by Tasty

thai eggplants

oz chicken breast, thinly sliced

vegetable oil

coconut milk

green curry paste

sugar

oz bamboo shoot strip

kaffir lime leaves

oz red bell pepper, sliced

sweet basil

white rice, cooked,

cumin seed

coriander seed

salt

white peppercorn

lemongrass,

garlic,

thai green chilis

shallots,

cilantro

oz kaffir lime peel

oz galangal, sliced

kaffir lime leaf

shrimp paste

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Tasty

Cut the tops and bottoms off the eggplant and cut into quarters.

Thinly slice the chicken breast crosswise. Set aside.

Prepare the green curry paste. In a large skillet over medium heat, toast the cumin seeds and coriander seeds until golden and fragrant, about 2-3 minutes. Transfer to a pestle or bowl.

Add the salt and pound with a mortar until the spices are broken up. Continue pounding as you add the white peppercorns, lemongrass, kaffir lime peel, galangal, garlic, Thai green chilis, cilantro stems, Thai basil, kaffir leaves, shallots, and shrimp paste, until a coarse paste forms.

Heat a medium skillet over medium heat. Add vegetable oil, 2 tablespoons of green curry paste, and 3 tablespoons of basil oil (if using).

Add a splash of the coconut milk, stirring until it forms a paste.

Add the sliced chicken breast, the rest of the coconut milk, and the eggplant.

Season with the fish sauce and sugar. Increase the heat to medium high and bring to a boil. Once boiling, cook for 2-3 minutes.

Stir in the bamboo shoots, kaffir leaves, and red bell pepper, cooking for 3-4 minutes until bell peppers have slightly softened.

Add the Thai basil. Remove the curry from the heat and serve with white rice.

https://vid.tasty.co/output/92037/landscape_480/1525195262

Nam Sod is a vibrant and freshly flavored pork (or turkey) salad drenched with a lime, ginger, and chili dressing. Light, filling, and flavorful! 

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