Iron-Rich Thai Red Curry using shelf-stable ingredients! ⠀
With all of us avoiding having to go outside frequently, this is a handy recipe that only requires ingredients with a long life. ⠀ ⠀
- 1 Lucky Iron Fish / Leaf
- Thai Red Curry paste
- 3 cups coconut milk
- 1 cup Iron Water - 1/2 cup dried mushrooms
- 1 cup carrots, thinly sliced
- 1 cup bamboo shoots, canned
- 1 cup tofu, cubed
- Thai basil or any fresh herbs if you have - Any other toppings you prefer
- Soy sauce, sriracha, or any other seasonings you prefer ⠀
⏺ 20-40 minutes before cooking, soak the dried mushrooms in the Iron Water. Over time, the mushrooms will soften and release beautiful brown colour into the Iron Water.
⏺ Heat up some oil along with 2 cups of coconut milk. Heat it on medium heat till coconut milk starts to thicken a bit. ⏰ 2-3 minutes.
⏺ Add 2 tbsp of Thai Red Curry paste. Stir till evenly combined. ⏰ 2-3 minutes.
⏺ Add all toppings except tofu and herbs. Cook till your veggies have softened. ⏰ 2-3 minutes.
⏺ Add soy sauce, remaining coconut milk, and any other seasonings. If you haven’t already, add in the Iron Water + soaked mushrooms at this point. Stir properly.
⏺ Drop in the Lucky Iron Fish/ Leaf. ⏰ wait 10 minutes. Remove the Fish/ Leaf and thoroughly wash it.
⏺ Then toss in the tofu and any fresh herbs. Let it cook undisturbed for another 5 minutes. Now it’s ready!! 🍲
⏺ Serve with rice or enjoy on its own!