Today I am going to show you my recipe for Thai Curry. Use this as a base for yours. Use different veggies, proteins, or curry base.
*Note, I originally intended to make this video in Spain, but a lot of the filming got lost or didn't get recorded for some reason. I filmed this again when I got back to the states and then I pieced together a couple of the bits from Spain and added them after. I hope the continuity doesn't throw you too much. I filmed this a few months ago but my editing box wasn't working. I finally got time to edit it and present it now.
Music by Memento Dubstep
Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
Be sure to gather and prep all your ingredients first! Cooking is fast!
Cut all your vegetables, make the dice/Julianne uniform so all the veggies cook at the same time. Set aside.
In a bowl put in the curry paste, mix in the vegan fish sauce, soy sauce, rooster sauce, a teaspoon of the toasted sesame oil, a pinch of the red pepper flakes, schezwan pepper, and minced garlic. Slowly add in the coconut milk so the sauce is incorporated. Set aside.
Mix the tofu with the black pepper, schezwan pepper, and red pepper flakes. Heat wok on high heat, the hotter the better. When the wok is hot add the toated sesame oil and chili oil, Carefully swirl in pan then add the tofu. When the tofu is starting to brown add the minced garlic and wok a moment more. Place the tofu in a pan and cover to keep warm.
Add some more of the oils to the wok, when hot start to wok the veggies and potatoes. You want to cook them fast, so you may need to do in batches, adding the batches to the pan with the tofu as needed.
Now start to heat up the sauce in your hot wok. when it starts to boil cook for a few minutes. Add the tofu, veggies and potatoes to reheat.
If sauce seems thin mix the cornstarch with cold water until the cornstarch is well dissolved. Slowly add the slurry into the curry until sauce is a thin gravy. Add the Thai basil, mix then serve over rice/ quinoa.