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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Posting in anticipation of those garden tomatoes & basil! May add a pound of fresh shrimp & cook until just opaque before adding basil. From Taste of Thai. Ingredients:
1 tablespoon olive oil |
1/2 cup onion, minced |
1 tablespoon red curry paste |
28 ounces canned peeled whole italian plum tomatoes |
13 1/2 ounces coconut milk |
15 ounces straw mushrooms |
1/2 lb firm tofu (drained & cubed) |
2 tablespoons brown sugar |
2 tablespoons lime juice, fresh |
2 tablespoons basil, fresh, chiffoned |
Directions:
1. In a medium sized non-aluminum sauce pan heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved & fragrant.
2. Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.
3. Add tofu, sugar, lime juice. Simmer, stirring occasionally, until tofu is warmed through. Stir in chiffoned basil. Serve with or without rice garnished with sprigs of basil.
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