| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 430 | 25g | 15g | 30g |
| sugars | fibre | protein | salt |
| 10g | 4g | 29g | 1.5g |
Why I Love Thai Red Curry with Tofu and Pork
As a chef who savors the art of cross-cuisine fusion, my passion gets a whole new meaning whenever I cook my special dish: Red Curry with Tofu and Pork. There’s something incredibly satisfying about the way this Thai-inspired delicacy blends with a touch of Californian freshness and my Gujarati roots. This dish not only speaks to my love for all things flavorful but also respects and combines significant parts of my multicultural background.
Beyond The Usual Fusion
My engagement with the intricate art of food fusion was initially triggered by the ingenious work of the renowned Asia-based American chef, David Thompson. His creativity in combining flavors from different continents is a testament to the limitless potential that resides in the kitchen. Drawing inspiration from this culinary genius, the Red Curry with Tofu and Pork was born.
Typically, Thai red curry is an amalgamation of robust flavors that dance on one’s palate. But in this iteration, I’ve introduced tofu, a staple ingredient in Californian and Gujarati cuisine. The fusion of these diverse flavors has resulted in a dish that erupts with an unanticipated yet delicious flavor, creating a symphony of eastern spices and western savor.
A Multidimensional Dish
I love the versatility of this Thai-American fusion delight. It’s perfect as a weeknight dinner, Sunday brunch, or even for those special occasions when you want to impress your guests. Try pairing this red curry dish with a side of stir-fried greens with garlic and chili and you’ve got yourself a feast!
The blend of tofu and pork adds a whole new layer to this curry. The meatiness of the pork coupled with the softness of tofu creates an incredible texture that complements the rich, aromatic curry. The beautiful mix of bell peppers adds a pop of color, making this dish not just pleasing to the palate, but also a feast for the eyes.
Try your hand at this Red Curry with Tofu and Pork and experience a wave of delectable flavors that’ll warm your heart, resonate with the spirit of fusion and take you on a remarkable flavor voyage!
What You’ll Need
- 2 cups of firm tofu, cubed
- 1 pound of pork tenderloin, sliced into thin strips
- 3 tablespoons of vegetable oil
- 2 cans of coconut milk (approximately 13.5 ounces each)
- 4 tablespoons of Thai red curry paste
- 3 tablespoons of fish sauce
- 2 tablespoons of brown sugar
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 2 medium-sized carrots, chopped
- 1 cup of fresh Thai basil leaves
- 2 cups of jasmine rice, cooked for serving
- 1 lime, cut into wedges for serving
Method
Step One
Start with preparing the tofu and pork. Pat tofu dry and cube it. Take your pork tenderloins and slice them into thin strips. Set both aside.
Step Two
Next, heat the vegetable oil in a large pan over medium heat. When hot, add the tofu cubes and pork strips. Cook until they’re browned and the pork is almost thoroughly cooked. This should take about 10-12 minutes. Once done, transfer them to a bowl and set aside.
Step Three
In the same pan, pour your coconut milk and bring it to a simmer over medium heat. Stir it occasionally to ensure it doesn’t scorch at the bottom.
Step Four
When the coconut milk starts simmering, add the red curry paste to the pan and stir until the paste is fully incorporated into the coconut milk.
Step Five
Next, stir in fish sauce and brown sugar. Continue to stir until the sugar is completely dissolved.
Step Six
Now it’s time to add in your veggies. Add your slices of red and green bell peppers, as well as your chopped carrots to the pan. Stir occasionally, cooking for about 7-10 minutes or until the vegetables are tender.
Step Seven
At this point, return your cooked tofu and pork to the pan, along with the Thai basil leaves. Stir everything together, ensuring that every piece gets covered with the curry sauce. Let it simmer for 5-7 minutes so that flavors infuse together.
Step Eight
While the curry is simmering, you can start the rice. Cook your jasmine rice according to the cooking instructions on the package.
Step Nine
Your red curry with tofu and pork is ready. Ladle the curry over bowls of hot jasmine rice. Serve with lime wedges on the side and a sprig of fresh Thai basil on top for decoration.
