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February 23, 2010

Thai Red Curry Stew

Chef Polly Sang, R & D Chef, Compass Group

  • Ingredients used in Thai and Indian curries: dried chilies, ginger, red curry paste, and lemon. iStock

Thai Red Curry Sauce with Apples

2 tablespoons olive oil
3 cups yellow onions, chopped
3 tablespoons ginger, minced
3 cups Fuji apples, diced
3 ounces Thai red curry paste
7-1/2 cups coconut milk
4 tablespoons fresh lime juice

Stew

4 tablespoons olive oil
1-1/2 cups onions, diced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1-1/2 cups carrots, thinly sliced
1-1/2 cups sweet potatoes, peeled and diced
3 cups broccoli florets
1 pound firm tofu, pressed and seared
3/4 cup Thai basil, chopped


For the sauce, sauté the onions in olive oil until translucent. Add the ginger, garlic, and apples and cook, stirring, for 2 minutes. Add the curry paste and stir to distribute it evenly. Add the coconut milk and bring the mixture to a boil. Reduce the heat and simmer until the apples are tender, about 10 minutes. In a blender, puree the sauce until very smooth. Season it with lime juice.

For the stew, heat the olive oil in a pan and sauté the onions until translucent. Add the ginger, garlic, carrots, sweet potatoes, and broccoli. Stir and add the sauce. Bring the stew to a boil and lower the heat.  Cover and simmer until the potatoes are tender, about 15 minutes. Add the tofu and allow it to heat through.

Garnish with chopped fresh Thai basil and serve with your favorite rice. 

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