Back to 4 servings 10 dried red chilis, chopped and de-seeded 2 medium shallots, 165g chopped, finely sliced Avocado oil 1 bulb garlic or 10 cloves, 40g minced, finely minced/grated 2 tbsp grated galangal or ginger, 15g grated 2 lemongrass stalks, 18g minced, use the soft inner part, finely minced 1 tbsp coconut sugar 1 tsp ground turmeric or 1 tbsp fresh turmeric, finely grated 1 tsp ground coriander 1 tsp ground cumin 0.5 tsp white pepper 1 tbsp soy sauce or liquid aminos 1 can full-fat coconut milk, 13.5 oz 2 Thai red chilis, add 1-2 more if you want it spicy, halved and de-seeded 2 tsp Diamond Crystal kosher salt, plus more as needed 20 oz extra firm tofu, ~500g chopped, chopped into large cubes Avocado oil, white pepper, kosher salt 3 small carrots, thinly sliced on a bias ~30 Thai basil leaves 2 Fresno peppers, thinly sliced on a bias, for garnish Jasmine rice for serving
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1 Step 1: Roughly chop the dried red chilis (remove seeds) and place in a bowl. Cover with boiling water and soak for 30 minutes until hydrated; drain, reserving the soaking water.2 Step 2: Thinly slice the shallots. Heat a generous amount of avocado oil (about 3-4 tbsp) in a large pan or braiser. Mince or grate the garlic, and combine with grated galangal and minced lemongrass in a bowl. In another small bowl, mix coconut sugar and spices.3 Step 3: Preheat oven to 450°F (use air-fry setting if available) and line a sheet pan with parchment. Place cubed tofu on the pan, drizzle with oil, sprinkle with white pepper and salt, toss to coat, and bake for 25-30 minutes until golden and crisp.4 Step 4: In the pan, sauté shallots in oil until translucent. Add garlic, galangal, and lemongrass, and cook for 2-3 minutes. Stir in coconut sugar, turmeric, coriander, cumin, and white pepper; bloom for about 30 seconds. Deglaze with soy sauce and remove from heat.5 Step 5: Transfer the cooked aromatics to a blender with coconut milk, rehydrated chilies, fresh Thai chilies (halved, seeded), and salt. Blend on high until smooth.6 Step 6: Return sauce to the pan, add sliced carrots and crispy tofu. Cover and simmer on medium heat for 15 minutes until carrots are tender. Taste and adjust salt. Remove from heat, stir in Thai basil. Serve over jasmine rice, garnished with sliced Fresno peppers and extra basil.getsaucepan.com/r/23e9f781-0f6e-43a5-aaf6-54bfe13bf999 · Original: https://munchingwithmariyah.com/thai-yellow-coconut-curry/
