Thai Red Curry with Mango Chutney

by on July 29, 2006
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While researching uses for mango chutney, I stumbled upon a recipe for Crawfish Curry that I just had to try to veganize. Anything that combines elements of Louisiana cooking with Thai and Indian cuisine is just mixed-up enough for me. I had to lose the crawfish, though, and since nothing can ever really replicate its taste and texture, I didn’t even try. I just marinated tofu to instill a bit of flavor and then let the other ingredients carry the dish. And with 2 tablespoons of red curry paste, it’s a flavorful dish indeed!

Oh, in case you wondered, the recipe still uses Louisiana cooking techniques, even if it doesn’t contain the crawfish. Browning the onion, pepper, and flour and adding broth to form a roux is a standard Creole way to thicken up and season food. It works well in this recipe, forming a rich, thick sauce that coats the tofu and zucchini in spiciness.

Thai Red Curry with Mango Chutney

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