Ingredients
Equipment
Method
Prepare Ingredients
- Assemble and measure all ingredients to streamline cooking.
- Cut broccoli and cauliflower into medium-sized florets.
- Slice mushrooms into medium-sized pieces.
- Slice baby corn into small rounds.
- Dice tofu into small cubes.
- Tear kaffir lime leaves in half to release their aroma, and pick fresh Thai holy basil leaves.
- Slice red chili into thin rounds.
Cook the Curry Base
- Heat a tablespoon of oil in a pan over medium heat. Add the red curry paste and sauté gently until aromatic, about 2–3 minutes.
- Pour in half the coconut milk, add palm sugar, and stir until the sugar dissolves. Let it simmer for 3 minutes to allow the flavors to blend.
- Add the remaining coconut milk and stir well.
Add Vegetables and Tofu
- Add the broccoli, cauliflower, mushrooms, baby corn, diced tofu, sliced red chili, kaffir lime leaves, and soy sauce. Stir gently to coat everything in the curry sauce.
- Simmer for 6–8 minutes, or until the vegetables are tender but still vibrant.
Adjust and Finish
- Taste the curry and adjust the seasoning with additional soy sauce or pink salt if needed.
- Add the garden peas and Thai holy basil leaves. Let them infuse in the curry for 2 minutes without overcooking.
Serve and Garnish
- Serve the curry in a warm bowl with steamed jasmine rice or noodles.
- Garnish with sliced red chili, a kaffir lime leaf, and a sprig of Thai holy basil.
