I love Thai food, but it’s very rare that I cook a Thai recipe and have it turn out right. Even when it’s good, it’s just slightly off. It always tastes like a pale imitation of real Thai food. It’s like when you go to a Chinese buffet and you get a slice of pizza from the hot bar. It has crust and cheese and tomato sauce, but there’s just something wrong about it. So when I decided to make this Thai Red Curry with Asparagus and Tofu recipe, I figured it would be the same–it would never taste like real Thai red curry. But I was psyched about the prospect of asparagus in a curry dish, so I had to try it.
Guess what? This actually tastes like restaurant-style red curry. It really does! Okay, maybe not the asparagus part–I have yet to encounter an asparagus curry on a Thai takeout menu. But the sauce? It has that nice sweet-and-spicy balance (not to mention the creamy texture from the coconut milk) that I love about Thai curries.
So that’s the good news. Here’s the not-so-good news. The original recipe I adapted this from called for rice noodles. I used those and I think this would have been much better with rice–in fact, next time I make this, I will definitely be making it with rice. Curries are saucy and rice soaks up sauce much better than noodles. Oh, and if you’re not a tofu fan, try adding more veggies instead–mushrooms and snow peas would be great in this curry.
Go to Thai Red Curry with Asparagus and Tofu recipe
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