Coconut Curry Broth
In a medium pot over medium heat, heat 1 tablespoon of neutral oil, such as grapeseed, canola, or avocado until shimmering.
Add 1 large shallot, finely chopped (½ cup), and cook, stirring, until softened about 3 minutes.
Add 2 tablespoons plus 2 teaspoons Thai red curry paste and 2 teaspoons grated fresh ginger and cook, stirring, until aromatic, about 20 seconds.
Add 4 cups vegetable broth, bring to a boil, then reduce the heat to medium-low and simmer until the broth reduces slightly about 10 minutes.
Add a can of coconut milk and salt, increase the heat to medium-high, and return to a boil. Stir in the lime juice and remove from the heat.
Stir in ¾ cup (2 ounces) snow peas, trimmed and very thinly sliced on the bias, 1/2 cup coarsely grated carrot (1 medium), ¼ cup fresh cilantro leaves (optional)
Adds: One (16-ounce) package of silken tofu, at room temperature or fried tofu
Bon Appetit alternate recipe:
- (1) 6″ piece of ginger, peeled, coarsely chopped
- 10 garlic cloves, coarsely chopped
- 6 Tbsp. (or more) grapeseed oil or vegetable oil
- 2 tsp. brown mustard seeds
- 6–8 fresh or dried curry leaves (optional)
- 1 tsp. asafetida (optional)
- 2 large red onions, finely chopped
- Kosher salt
- 2 tsp. ground turmeric
- (1) 28-oz. can crushed tomatoes
- (2) 13.5-oz. cans unsweetened coconut milk (not low-fat)
- 2 cups vegetable broth
Pulse ginger and garlic in a food processor, adding a few drops of oil if needed to help blend smoothly, until a coarse paste forms. (Alternatively, you can finely grate ginger and garlic with a Microplane.)
Heat oil in a medium Dutch oven or other heavy pot over medium-high. Add a few mustard seeds to the pot. When seeds start to wiggle and pop, reduce heat to medium and add curry leaves (if using), asafetida (if using), and remaining mustard seeds. Cover pot and cook spices, swirling, until mustard seeds start popping more gradually, about 30 seconds. Uncover the pot and return the heat to medium-high. Add ginger and garlic paste and cook, stirring constantly, until beginning to brown, about 1 minute. Add red onions and a big pinch of salt and cook, stirring often and reducing heat if needed to prevent burning, until onions are golden brown and jammy, 10–12 minutes.
Stir in the turmeric, then tomatoes and bring to a simmer. Reduce heat to medium and cook, stirring often, until tomatoes are glossy and darkened in color and oil starts to separate around edges of pot, 7–9 minutes.
Add coconut milk and broth and stir to combine; season with salt. Bring the curry to a simmer, then reduce heat to medium-low. Cover and cook another 10 minutes, stirring every couple of minutes to prevent sticking and burning. Taste curry and season with more salt if needed.
Do Ahead: Curry can be made 5 days ahead. Let cool, then transfer to an airtight container and chill, or freeze for up to 3 months. If frozen, thaw in the refrigerator before using.
