I have been craving this dish lately, so we finally or Jeff finally got around to actually making it. I have been wanting lots of things with coconut for some reason. And I feel like after making this dish, even though this recipe was really good, it could use another can of coconut milk.
This recipe comes from Love and Olive Oil
1 tablespoon vegetable oil
3/4 cup sliced shallots (about 5 large)
1-2 tablespoons Thai green curry paste
1 14-ounce can unsweetened coconut milk
2 teaspoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon brown sugar
1 container firm tofu, drained well and cut into 1/2-inch cubes
1 lb. green beans, trimmed and cut into 1″ pieces ( had snap peas instead)
5-6 dried shiitake mushrooms, rehydrated and quartered
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 tablespoons fresh lime juice plus wedges for garnish
Pre-cook the green beans until bright green and still very crispy.
Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk, fish sauce, and brown sugar; bring to boil. Add tofu, green beans, mushrooms, and bell pepper; stir until heated through. Stir in chopped basil and lime juice. Season to taste with salt and pepper.
Divide curry among bowls or serve over jasmine rice. Garnish with basil sprigs and lime wedges.