Thai isn’t a cuisine that is easily accessible to my allergy-addled husband. Being allergic to coconut really knocks a lot of that out – never mind all the peanuts and cilantro. After his allergy to sesame worsened, we have had to seek out new avenues for our stir fry needs. Enter thai curry paste! This stir fry was ready in less than a half an hour, so you could put on a pot of jasmine rice and be ready to go at the same time. It’s quick, full of fresh vegetables and really super extra easy.
Quick Yellow Thai Vegetable Curry
Serves 4
1 tablespoon canola oil, or other neutral oil
2 teaspoons yellow thai curry paste, or more to taste
1 large carrot, peeled and cut into thick strips
1 large yellow onion, peeled and sliced thin
1 small zucchini, cut into thick strips
8 oz. button mushrooms, halved
2 celery stalks, cut on a bias
Half a bell pepper, any colour, chopped
1 head of broccoli florets
1/2 cup baby corn
1/2 cup sliced water chestnuts
6 cloves garlic, chopped
1 inch ginger, peeled and chopped finely
1/4 cup white wine (or vegetable stock)
Juice of half a lime
Pinch of salt
Heat the canola oil in a large skillet and mix in the curry paste. Add the vegetables and sautee for several minutes. Add the wine (or stock), the lime juice and salt. Sautee the vegetables until they are tendercrisp. Taste for seasoning and add more curry paste, a little at a time, until you’re satisfied. Top with quick pan fried tofu, if desired.
Quick Pan Fried Tofu
350 grams extra firm tofu
1/2 teaspoon salt
1/2 teaspoon yellow thai curry paste
1 tablespoon canola oil, or other neutral oil
Cut tofu into desired shapes. Salt each side. Spread the curry paste over the tops of the tofu. Heat the oil in a large skillet, over medium-high heat. Add the tofu and fry until golden-brown on each side, about ten minutes total.
