Thai Red Curry
Ingredients
1-2 tbsp red curry paste 1 can coconut milk 1/4 red capsicum 100g mushrooms, chopped 1/2 red capsicum, sliced 10 sugar snap peas 1/2 cup vegetable stock 200g tofu, cubed 1 shallot, finely diced 1 garlic clove, minced 1 red chilli, deseeded and finely sliced 1 tbsp soy sauce 1 tbsp soft brown sugar 1/2 can bamboo shoots A handful of fresh basil leaves Method Fry the shallot in a little oil until soft. Add the curry paste and stir for about a minute allowing the spices to release their flavour. Gradually add coconut milk a little at a time, stirring well into the paste, add the stock, bring to the boil then reduce to a simmer. Add the mushroom, tofu, capsicum, sugar and soy sauce. Reduce heat and cook for about 10 minutes. Add the sugar snap peas, chilli and bamboo shoots to the pan and cook for a further 5 minutes. Stir through fresh basil leaves just before serving. Serve with steamed jasmine rice. |