These easy, flavorful Thai-inspired chicken satay skewers are marinated in coconut milk and spices and then grilled and served with a delicious spicy peanut sauce for dipping. Chicken Satay Recipe Anytime we go out for Thai food, we always order the sa…
These easy, flavorful Thai-inspired chicken satay skewers are marinated in coconut milk and spices and then grilled and served with a delicious spicy peanut sauce for dipping. Chicken Satay Recipe Anytime we go out for Thai food, we always order the satay! My husband is obsessed with coconut milk and peanut sauce, so I make
Ready to spice up your pizza game with a tasty Thai twist? This Thai Veggie pizza is loaded with a creamy peanut sauce and colorful fresh veggies. And it’s easy enough to make for a weeknight dinner! Vegetarian and vegan, too. We do a lot of cooking in…
Ready to spice up your pizza game with a tasty Thai twist? This Thai Veggie pizza is loaded with a creamy peanut sauce and colorful fresh veggies. And it's easy enough to make for a weeknight dinner! Vegetarian and vegan, too. We do a lot of cooking in our house, but there's one thing that...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Thai Veggie Pizza.
This Thai-inspired noodle stir-fry is tossed with fresh veggies, tender shrimp, and a zesty lemongrass coconut sauce. Easy to make and full the best bright and citrusy flavors! Say hello to the lemongrass coconut noodle stir-fry that we have been loving here lately. ♡ It’s loosely inspired by Thai tom kha (coconut soup), which happens […]
This Thai-inspired noodle stir-fry is tossed with fresh veggies, tender shrimp, and a zesty lemongrass coconut sauce. Easy to make and full the best bright and citrusy flavors!
Say hello to the lemongrass coconut noodle stir-fry that we have been loving here lately. ♡
It’s loosely inspired by Thai tom kha (coconut soup), which happens to be my husband’s all-time favorite soup and one that we’ve both been craving lately now that it’s finally cooling off and feeling like autumn here in Barcelona. Instead of simmering those classic creamy, citrusy, earthy, sweet and slightly-spicy flavors into a big pot of soup broth, though, they are condensed into a rich coconut stir-fry sauce and tossed with a simple stir-fry and rice noodles for this recipe. And the end result is bursting bright, fresh flavors and absolutely delicious.
Fresh lemongrass — with its uniquely citrusy, minty, earthy flavor — is the starring ingredient in this coconut sauce and one that you definitely won’t want to skip. So the next time you’re at the market, be sure to pick up a few stalks of fresh lemongrass or a tube of lemongrass paste to brighten up that creamy coconut milk sauce. Along with it, we will simmer a generous amount of fresh ginger, the juice of one fresh lime, your desired amount of brown sugar and a splash of fish sauce for extra umami flavor. To be sure, this list of ingredients is notably different than those used in the broth of authentic Thai tom kha gai (which traditionally uses galangal in place of ginger, kaffir limes in place of fresh lime juice, palm sugar in place of brown sugar, etc — any of which I would completely encourage you to sub into this lemongrass coconut sauce recipe if you’d like). I initially just improvised this recipe one evening with the ingredients that I already happened to have stocked in my kitchen, so the recipe is written accordingly below.
Since my husband is pescatarian, we’ve typically been turning to shrimp as the main protein for our stir-fry. But the lemongrass coconut sauce recipe included here is actually completely vegan (also gluten-free), so feel free to swap in crispy tofu to make this recipe completely plant-based, or you can of course substitute any other meat in place of the shrimp, such as chicken, steak or pork. Feel free to also toss in whatever veggies you love best that happen to be hanging out in your crisper drawer. And if you can, I highly recommend tracking some some fresh Thai basil to fold into the stir-fry too — it’s optional but so, so good.
Alright, grab that lemongrass and let’s get to stir-frying!
Thai basil fried rice is a delicious way to use this fragrant herb! Thai basil infuses a delicate anise flavor into this satisfying dish.
Got Thai basil? Here’s a great way to use it: Thai Basil Fried Rice! We have an abundant Thai basil plant in our garden, along with our Italian sweet basil. It’s got purple stems and a delicate black licorice flavor that’s absolutely irresistible. Add it to fried rice, and it infuses an irresistible aroma that makes it impossible not to take another bite. It’s a great way to use this herb if you have it on hand! We could not stop sneaking bites of this one.
What is Thai basil?
Thai basil is a type of basil with an anise or black licorice flavor that’s native to Southeast Asia. It has a purple stem, purple flowers, and thin, dark green leaves. It’s used in Southeast Asian cuisine, including Thai, Cambodian, Lao, and Vietnamese recipes.
Thai basil fried rice is a delicious way to use fresh Thai basil. The dish itself is a popular mix of cooked rice, egg and vegetables that you’ll find in many Asian cuisines: Chinese, Japanese, Korean, Thai, Cambodian, Indonesian, and more. This recipe is a spin on our basic fried rice that adds fresh Thai basil (it’s not a traditional Thai-style fried rice). Here fish sauce adds big savory flavor and pairs well with the Thai basil. You can omit it if you prefer to keep it vegetarian, but it adds a distinct savory flavor. Here’s what you need for this fried rice:
Veggies: onion, garlic, ginger, carrots, peas
Sesame oil
Eggs
Jasmine rice
Soy sauce
Fish sauce
Thai basil
Start with day old rice
The most basic adage when you’re making fried rice? Use day old rice. What’s the purpose of this:
Freshly cooked rice has a lot of moisture. Try using fresh rice in fried rice, it clumps together and turns out soggy.
Day old rice is dried out. The grains stay separate and form that signature fried rice texture. Use leftover rice stored up to 5 days in the refrigerator.
What if you don’t have day old rice? Well, we usually forget to cook it in advance. Here’s a trick…
Shortcut: freeze the rice 10 minutes!
Often when we’re craving fried rice, we don’t have leftover rice on hand. Here’s a little shortcut if you want to make up a fresh pot for this Thai basil fried rice:
Spread on a tray and freeze 10 minutes: Spread the freshly cooked, steaming rice onto a rimmed sheet pan or tray. Place the tray in the freezer and freeze for about 10 minutes until the grains become cool to the touch. Some might even become frozen: that’s ok! They’ll heat right back up once they hit the pan.
Vegan variation
Want to make Thai basil fried rice but want it to be plant based? You can substitute a tofu scramble for the egg! Simply make this Easy Tofu Scramble before you make the rice, making the pieces of tofu very small. Then make the rice without the egg, and add the tofu crumbles in the very last step.
Make it a meal: how to serve Thai basil fried rice
Once you’ve made up this batch of Thai basil fried rice, how to make it into a meal? Here are a couple ways to round it out:
Shrimp: Add shrimp to this recipe (instructions below!).
In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Sauté the carrots and onion for 2 minutes. Add the garlic and ginger and sauté for 1 minute. Stir in the rice, peas and salt for 1 minute.
Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.
Add the soy sauce and fish sauce, if using. Taste and add additional soy sauce if necessary. Heat for a minute or two, stirring, until all rice is coated. Add the Thai basil and turn off the heat, stirring until it wilts. Serve hot.
Notes
*Trick: If you don’t have day old rice, here’s a shortcut. Make the rice. Then spread it onto a rimmed sheet pan and put it into the freezer. Freeze for about 10 minutes until the grains become cool to the touch. Some might even become frozen: that’s ok! They’ll heat right back up once they hit the pan.
**If serving with shrimp, sauté the shrimp before making the rice: Pat the shrimp dry. In a large skillet, heat 1 tablespoon sesame oil on medium high heat. Add the shrimp and cook about 1 minute per side until just opaque cooked through, turning them with tongs. Sprinkle with ½ teaspoon salt. Remove to a bowl and set aside while you cook the rice, then add them to the rice when it’s done.
Pepper Teigen’s new release, The Pepper Thai Cookbook: Family Recipes from Everyone’s Favorite Thai Mom, is exactly what our cookbook libraries need right now. Penned with Los Angeles food writer and cookbook author Garrett Snyder, the Instagram-famous…
Pepper Teigen's new release, The Pepper Thai Cookbook: Family Recipes from Everyone's Favorite Thai Mom, is exactly what our cookbook libraries need right now. Penned with Los Angeles food writer and cookbook author Garrett Snyder, the Instagram-famous mom of Chrissy Teigen shares her most beloved recipes from her childhood in Isaan, Thailand, dishes she crafted specially for husband Ron's bar in Washington, and family favorites from the Teigen-Legend home in Los Angeles. This is definitely one book to cook your way entirely through.
The stories behind each plate, bowl, and skewer will entice you to pull the fish sauce, tamarind paste, and coconut milk from your pantry and use each one to its fullest potential. We emailed with Pepper, and she answered every question we had until we were satisfied (although she's so entertaining and such a talented cook that we may never truly be satisfied).
This tofu curry recipe is a family favorite! Coconut and red curry paste pack a punch in this quick healthy dinner idea. Here’s a dinner that takes just 30 minutes and results in so much flavor…you’ll put it on your regular rotation immediately. Try this Tofu Curry recipe! The brilliant red broth is flavored with coconut milk and red curry paste, with the zing of lime and a hint of spicy sweetness. The Thai-style flavors are the perfect way to introduce tofu to those wary of it. And if you’re already a lover (like us!), you’ll appreciate this delightfully colorful way to serve it. Here’s what to know! What’s a curry, anyway? The word “curry” is actually a Western invention to poorly describe the nuance of what colonizers observed in foreign cuisines (see Bon Appetit). Today, the word is used to describe a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. “Curry” is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England. In this recipe, we honor the flavor traditions of a Thai-style red curry. After traveling in Southeast Asia and experiencing the flavors of the region, we […]
This tofu curry recipe is a family favorite! Coconut and red curry paste pack a punch in this quick healthy dinner idea.
Here’s a dinner that takes just 30 minutes and results in so much flavor…you’ll put it on your regular rotation immediately. Try this Tofu Curry recipe! The brilliant red broth is flavored with coconut milk and red curry paste, with the zing of lime and a hint of spicy sweetness. The Thai-style flavors are the perfect way to introduce tofu to those wary of it. And if you’re already a lover (like us!), you’ll appreciate this delightfully colorful way to serve it. Here’s what to know!
What’s a curry, anyway?
The word “curry” is actually a Western invention to poorly describe the nuance of what colonizers observed in foreign cuisines (see Bon Appetit). Today, the word is used to describe a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. “Curry” is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England.
In this recipe, we honor the flavor traditions of a Thai-style red curry. After traveling in Southeast Asia and experiencing the flavors of the region, we were impressed by the way Southeast Asian curries capture a wide rainbow of flavors. Coconut milk, ginger, garlic, galangal, lemongrass, chili peppers, sugar, and lime are traditional in Thai and Cambodian curry. Together these flavors make an irresistibly tasty broth! While we don’t have Thai or Cambodian heritage, but this tofu curry recipe honors some of the flavor combinations typical in recipes of that region.
Ingredients in this tofu curry recipe
This tofu curry recipe is modeled after a Southeast Asian red curry, using red curry paste and coconut milk. It’s also packed with veggies that are typical of this style of curry: that happen to pack a big nutritional punch, too. Here’s what you’ll need:
Tofu: look for firm or extra firm for this recipe
Yellow onion
Bell pepper: A medium red bell pepper provides 169% of your daily vitamin C (source)
Garlic
Fresh green beans: You can find long fresh green beans in the produce section in bulk or packaged
Bamboo shoots: Look for them in the canned section! They add a tangy flair that’s uniquely tasty
Red curry paste: The flavor maker! See below for more about this special ingredient
Brown sugar, soy sauce and lime: these make the perfect tangy sweet combination; substitute tamari if desired
Coconut oil: Coconut oil adds a nice coconut scent; we typically use refined but unrefined also works
Coconut milk: Use only full-fat or regular here for the right richness and body
Sambal oelek: Customize your heat level with this hot sauce
More about red curry paste: what to look for & brands
Red curry paste is a jarred paste that takes all the flavor of a Thai curry and concentrates it into a paste. It’s a shortcut for Western kitchens: In traditional Thai cooking, you’d make it with the real ingredients! Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings incredible flavor and lasts for months in the fridge. This tofu coconut curry is a red curry, so you’ll need red curry paste. A few notes on this ingredient:
It ranges from mild to medium spicy, based on the brand. We like Thai kitchen curry paste because it’s very mild but brings big flavor. But there are many great brands to try. Make sure to taste your curry paste before using it! If it’s very spicy, use less than the recipe specifies.
Find it near the Thai products in most grocery stores. It keeps for months in the refrigerator and you can use it in lots more recipes. You can also buy it online: Thai Kitchen red curry paste.
Add back the heat with sambal oelek or Sriracha
The base of this tofu curry recipe is pretty mild. If you love Thai food, you know: it can be very spicy. We love the heat over here, but more of a medium level. Because we’re always cooking for a 4 year old too, we generally keep our base curry recipe mild and then add hot sauce at the table. Here are some notes about the heat in this tofu red curry:
Use hot sauce to taste! The 1 teaspoon hot sauce in this recipe adds a mild amount of heat. If you’d like medium, double it. For very spicy, use as much as you’d like! As we mentioned, it’s nice to do this in your bowl vs the entire pan: but it’s up to you.
Hot sauces that work well here include:
Sambal oelek, an Indonesian chili sauce made of chili peppers, garlic, ginger and lime. It has a chunky texture and little to no sugar.
Sriracha, a smooth hot sauce that originated from Thailand made of chile peppers, vinegar, garlic and sugar
Garlic chili sauce, similar to Sriracha with a chunkier texture, made with chilies and lots of garlic. It tastes a little brighter than Sriracha and has more nuance.
What to serve with tofu curry: jasmine rice and more
This tofu curry is a Thai-style red curry, so it’s most authentic to serve it with rice. Don’t add naan: that’s for an Indian-style curry! Here’s the best type of rice to serve alongside:
Jade rice (for fun!):Jade rice is a fun option: it’s naturally dyed green using bamboo extract and has a fluffy texture almost like couscous. We served the squash curry this way and it was excellent.
And that’s it! Let us know what you think of this tofu coconut curry. It’s become a favorite around here, and we hope you love it too!
Is tofu healthy?
Last up: let’s clear up one thing. There’s a lot of misinformation around tofu! But eating tofu several times per week is part of a healthy diet. Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. For more, go to Straight Talk About Soy and Is Tofu Good for You?
More great tofu recipes
While we used to avoid tofu, but it’s now one of our favorites for quick and easy plant based meals! This tofu curry recipe is a whole food plant based dinner that’s full of huge flavor and lots of nutrients. Here are some of our other favorite ways to eat tofu:
Pan fry the tofu: Pat the tofu dry with a towel. Cut it into large cubes (about 1/2 inch x 1 inch). Melt 2 tablespoons coconut oil in a large non-stick skillet over medium high heat. Add the tofu cubes and 1/4 teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside.
Cook the curry: In the same skillet, heat the remaining 2 tablespoons oil over medium heat. Add the onion and saute 5 minutes, until it is translucent. Add the garlic, red pepper and green beans and saute for 3 minutes.
Add the bamboo shoots, red curry paste, coconut milk, brown sugar, soy sauce, lime juice, 1/2 teaspoon kosher salt, and Sambal oelek (if using). Bring to a simmer. Once simmering, add the tofu and cook about 5 to 8 minutes until the sauce is thickened and the veggies are tender. Taste and add additional Sambal oelek to your desired spice level.
Serve: To serve, spoon the tofu and sauce over rice. Store refrigerated for up to 3 days.
In the harrowing early days of the pandemic, Prin Polsuk, a preeminent chef and scholar of Thai cuisine, could source many of his ingredients directly from farms and suppliers outside of Bangkok. But still, he visited Khlong Toei, one of the largest we…
In the harrowing early days of the pandemic, Prin Polsuk, a preeminent chef and scholar of Thai cuisine, could source many of his ingredients directly from farms and suppliers outside of Bangkok. But still, he visited Khlong Toei, one of the largest wet markets in Thailand, almost every day.
“The market makes me feel alive,” he tells me over a choppy video call, his youthful face framed by salt-and-pepper scruff. “I go there to get inspired.”
“It started with—let me set the scene—me eating at a stateside Thai restaurant many years ago,” cookbook author Leela Punyaratabandhu writes in the introduction of her recently released Flavors of the Southeast Asian Grill.
“As I examined a skewer of chicken satay in my hand, I knew it had been cooked on a griddle hours in advance and reheated in a microwave, which prompted me to let out a small sigh over the wretched fate of how such an iconic grilled dish had become so dry, bland, and utterly devoid of smokiness.” This moment spurred Punyaratabandhu to develop not only a stellar satay recipe, but an entire book on Southeast Asian grilling.
These Vegan Green Curry Veggie Kabobs are made with a green coconut curry marinade. They’re great for summer grilling, but work well on indoor grills too. What Happened on the 4th of July Something terrible happened on the 4th of July.
These Vegan Green Curry Veggie Kabobs are made with a green coconut curry marinade. They’re great for summer grilling, but work well on indoor grills too. What Happened on the 4th of July Something terrible happened on the 4th of July.
I’ve lived in a vegetarian household for over seven years now, and it’s fair to say I’ve made my share of veggie burger recipes. Some have been insanely good, some meh, and some downright disgusting. Two qualities are necessary for a …
I’ve lived in a vegetarian household for over seven years now, and it’s fair to say I’ve made my share of veggie burger recipes. Some have been insanely good, some meh, and some downright disgusting. Two qualities are necessary for a good veggie burger: the right texture and, of course, incredible flavor. If you achieve only one of these, your burger will probably fall into the “meh” category—you don’t like it and you don’t hate it, but you probably won’t ever make it again. And if you’re missing both flavor and texture, forget it. Then you have the veggie burgers that have it all, like these sturdy Thai veggie burgers—made all the better because they’re piled high with Thai pickles and finished off with a generous smear of curried cashew cream. They’re a little bit involved, so they’re not your everyday kind of veggie burger, but they’re perfect for a Saturday evening when you’ve got time on your hands and you want to make a dinner that will impress. The secret to perfect veggie burgers Inspired by a Thai Turkey Burgers recipe from Epicurious, these veggie burgers are packed with flavor thanks to Thai spices, toppings, and sauces. And the texture is just right—nice and firm so that they hold up to being topped, sauced, […]
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