Thai red curry is a very common dish in Thai cuisine throughout the world. However, it is not very heathy in terms of the high cholesterol from the coconut milk which is one of the main ingredients. Therefore, I use coconut milk substitution for this recipe. Luckily, nowadays, there are several brands of offer products made for substituting coconut milk. I also use chinese cabbage which is not normally found in traditional Thai red curry. Chinese cabbage goes very will with the red curry sauce as it can absorb the creamy and tasty sauce. So, every bite that you eat the chinese cabbage from this curry you will fully taste the spicy creamy sauce. Even my friend who does notlike vegetables very much loves this dish. Moreover, I use soft tofu in this recipe as well even though pork is the main meaty ingredients of this recipe. I just love tofu so I can’t help adding it to this recipe. Let’s imagine the soft tofy texture together with the spicy and aromatic red curry sauce melting away in your mouth! Yummy!!!
100 g pork loin
100 g soft tofu
150 g Chinese cabbage
200 ml cereal cream
3 cloves gralic
2 tbs rice bran oil
2 tbs Thai red curry paste
2 teaspoons fish sauce (optional) You can also use salt instead.
Where to buy:
- Thai red curry paste and fish sauce can find widely in asian sections of many supermarkets around the world. These two are common ingredients in Thai cuisine.
- Cereal cream might be hard to come by if you live outside Thailand. However, you can use soy milk instead. Soy milk is a great healthy substitution for coconut milk as well.
- Chop all garlics and slice all shallots. Dice the pork loin into 21-2 cm cubes. Cut the tomato into wedges. Cut the Chinese cabbage into bite size.
- Heat the rice bran oil in the sauce pan with medium heat. Add the garlic and the red curry paste. Stir the garlic and the red curry past for about 30 seconds, add the pork loin. Stir until the pork is cooked. Add all the cereal cream and do not stir until the cream start bubbling.
- When the cream start bubbling, add the tomato wedges and the Chinese cabbage to the curry. Stir occasionally.
- Bring the curry to boil again. Add all tofu to the curry. Gently stir tofu into the curry. It should not take long for tofu to cook.
- The Thai red curry paste is usually salty. But You can add fish sauce if you want the curry to be saltier.
- Serve in a bowl next to the rice plate or pour the curry on top of rice. Any way you like!
To turn this into vegetarian recipe is super easy. Just switch from pork loin to any mushroom you like. Or you can use just the tofu. Or you can add any other kinds of tofu to this recipe. Let me know which combination of mushroom and tofu you like for this curry.
Have Fun cooking!