This Thai feast was inspired by the 9lb. case of mangos that were on sale. After peeling, dicing, and freezing most of the case, I saved a couple to eat fresh. Mangos are lovely, but one person can only eat so many! Trying something different, I decided to make a light and refreshing mango salad to go along with a Thai curry. Exploring my Thai skills, I opted for a spicy Thai Red Curry – a departure from my favourite Thai Green Curry. The mango salad was as advertized – light, refreshing, and with a nice little kick at the end from the red chili pepper flakes that I sprinkled on. The bean sprouts and shredded mango gave the salad a nice soft/crunchy texture ratio, and the leftovers were delicious the next day! Most importantly, when served with this spicy curry it cooled the palate down with complementary flavours so that each dish was brought to new levels of greatness!
The Mango salad recipe can be found here: Thai Mango Salad. I made this salad twice, once with a ‘green’ mango and once with a mango that was extremely ripe. The green mango salad version was crispier and less sweet, but the ripe mango salad was just as delicious! As it was slightly sweeter, you could also use it as a different dessert offering that would please many guests at the end of your Thai feast.
The Thai Red Curry was also delicious. My only complaint is that my homemade red curry paste wasn’t very red. Next time I may omit the coconut milk, or add some more red chilis to get the promised colour. This would also up the spice level – something I never complain about! The curry itself comes together quite quickly, even with making your own curry paste. I served it with vermicelli, but it would also be great with some rice to soak up the sauce. Fresh curry pastes beat the store-bought every time, if only because they smell so delicious when you are making them! For this version of curry I added tofu, bell pepper, eggplant, cherry tomatoes, and green beans. I love when you cook cherry tomatoes just enough so they are warm but the skins don’t split. Then when you eat them they explode in your mouth like tomato flavour bombs! Other vegetable add-ins that would be delicious is bok choy, kale, spinach, snap peas, asparagus, zucchini, mushrooms, or even some jackfruit. To make it more of a fall curry, you could use potatoes, squash (butternut or pumpkin – something firm and not too sweet), spinach, eggplant, and for a special surprise turnips for an interesting twist on the fall menu.
I used this recipe as an inspiration: Vegetarian Thai Red Curry. I combined other recipes I found for red curry paste as well as cooking techniques for Thai curry’s and came up with my own version below.
Thai Red Curry
Red Curry Paste:
3 shallots or 1 small onion, diced
2 tbsp. lemongrass, minced
3 Thai red chillies or 3t. Thai red chili sauce
3 cloves garlic
1” piece galangal, sliced
¼ tsp. white pepper
2 tbsp. chili powder
1 tbsp. coriander seeds, ground
3 tbsp. low-sodium soy sauce
1 kaffir lime leaf
½ tsp. dark soy sauce
1 tsp. brown sugar
½ tsp. turmeric
½ can light coconut milk
1) In food processor, puree all paste ingredients until forms into a paste.
1 tsp. peanut oil
1 (350g) package firm tofu, cubed
1 small Japanese eggplant, cubed
3-4 kaffir lime leaves
½ can light coconut milk
10-15 cherry tomatoes
1 red bell pepper, diced
1 yellow bell pepper, diced
½ cup Thai basil, sliced into ribbons
Additional vegetable ideas:
Mushrooms, green beans, bok choy, kale, spinach, asparagus, zucchini, mushrooms, jackfruit
1) Preheat large fry pan on medium-high. Add peanut oil and pour in curry paste. Stir-fry until fragrant, ~1-2 min.
2) Add tofu and eggplant. Stir-fry until saturated with sauce.
3) Add lime leaves and coconut milk. Simmer ~5 min.
4) Add remaining vegetables. Simmer 5-7 min., until tomatoes soft but not burst.
5) Garnish with basil; serve over rice.