Publised on 30/04/2019 by Richard. Last Updated on 13/10/2022 by Richard.
This week both me and my husband are seriously under the weather. My awesome twin nieces came to visit last week and seem to have given us some insanely potent child cold. Between cups of ginseng tea, I managed to put this guy together. It’s pretty perfect for lunch when you’ve got a cold - it’s full of vegetables and plenty of garlic and ginger. That spice also made me feel somewhat human again! It’s easy, it’s fast and it’s super tasty.
Thai Red Curry with Mushroom Dumplings
Ingredients
For the Dumplings
- 1 tablespoon oil
- 2 medium button mushrooms (finely chopped)
- 2 garlic cloves (finely sliced)
- 1.5 tablespoon mushroom vegetarian stir fry sauce (Lee Kum Kee brand)
- 4 x dumpling wrappers
For the Curry
- 3 tablespoon sunflower oil
- 250 g firm tofu (chopped into 1 cm thick pieces)
- 2 tablespoon corn flour
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 5 tablespoon red curry paste
- 2 tins coconut milk (800ml total)
- 1 tablespoon dark brown sugar
- 2 tablespoon light soy sauce
- 4 mini aubergines (sliced into 1cm discs)
- 1 carrot (peeled and sliced into ½cm discs)
- ½ small courgette (spiralised or shredded using a Thai ridged peeler)
- 2 stems of Thai sweet basil
Instructions
To Make the Dumplings
- Heat the oil in a small frying pan over medium heat. Add the mushrooms and garlic and cook until the mushrooms have released most of their water and are starting to brown (about 3-4 minutes). Add the stir fry sauce and cook for a further minute.
- Remove from the heat and spread the mushroom mixture into a cold plate and set aside to cool down.
- Once cool, take a dumpling wrapper and wet the rim all the way around the circumference. Place around ½ teaspoon of the mushroom mixture in the centre and fold the wrapper in half to make a semicircle. Seal along the edge by pinching then take the two corners and wrap them round the front of the dumpling. Pinch the two corners together and repeat with the remaining dumplings.
- Line a bamboo steamer with perforated greaseproof paper and place over a pan of boiling water. Put the dumplings inside and steam until cooked (around 5 minutes). Remove from the heat and set aside.
To Make the Curry
- In a large bowl, toss the sliced tofu in the corn flour and a pinch of salt. Heat a large cast iron saucepan or dutch oven over medium heat and add the sunflower oil. Add the tofu and fry for around 5 minutes, stirring frequently and gently (don’t break up the tofuntil the tofu is lightly browned. Remove the tofu from the pan with a spatula and place on kitchen towel to drain.
- Meanwhile add the garlic and ginger paste to the pan and fry lightly for a minute before adding the red curry paste. Stir well for another minute before adding the coconut milk. Stir briefly to make sure the coconut cream melts but then leave it and reduce the heat to a high simmer. Allow to simmer for around 3-5 minutes until you see the coconut oil begin to rise to the surface.
- Add the aubergine and the carrot along with the sugar and the soy sauce and allow to reduce for a further 5-7 minutes, stirring occasionally. Once cooked, remove from the heat and add the Thai basil, the courgette and the tofu. Top with the dumplings and serve with a bowl of steamed jasmine rice.
Nutrition
Serving: 1grams
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Kavish
Great recipe! I used two tablespoons of curry paste instead of five (our brand out here in the frontier is called "Suree", and five tablespoons would send you to the very brink of hell) and also added some peas and a spoonful of jaggery, and exchanged the second can of coco-milk for a cup of vegetable broth.
If serving this for three or more, I would suggest that steaming only four dumplings is frankly Soviet. The dumplings are probably the nicest part about this recipe, and every now and then you dip your spoon into the bowl and dredge up a floating mushroom wonton and gulp it down with some of the red curry broth: I would say make 12 instead and use a whole punnet of mushrooms. I didn't have "Lee Kum Kee" stir fry sauce so I used some leftover homemade teriyaki and a splash of thick, sweet soy sauce and I found it worked quite well. Another enjoyable dinner!
Kavish
Great recipe! I used two tablespoons of curry paste instead of five (our brand out here in the frontier is called "Suree", and five tablespoons would send you to the very brink of hell) and also added some peas and a spoonful of jaggery, and exchanged the second can of coco-milk for a cup of vegetable broth.
If serving this for three or more, I would suggest that steaming only four dumplings is frankly Soviet. The dumplings are probably the nicest part about this recipe, and every now and then you dip your spoon into the bowl and dredge up a floating mushroom wonton and gulp it down with some of the red curry broth: I would say make 12 instead and use a whole punnet of mushrooms. I didn't have "Lee Kum Kee" stir fry sauce so I used some leftover homemade teriyaki and a splash of thick, sweet soy sauce and I found it worked quite well. Another enjoyable dinner!