Saturday, October 22, 2011

Thai Red Curry

Adapted from Love and Olive Oil

Thai Red Curry


1 tablespoon coconut oil
3/4 cup sliced shallots (about 5 large)
3-4 tablespoons Thai red curry paste
2 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 You can use tofu, be we didn't this time
1 lb. purple bok choy, chopped into big pieces
1/2 pound of crimini mushrooms, sliced
2 large red bell pepper, cut into strips
2 tablespoons fresh lime juice plus wedges for garnish


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, greens, mushrooms, and bell pepper; stir until heated through. Stir in lime juice. Season to taste with salt and pepper.

Serve over brown rice or rice noodles.

1 comment:

  1. SO DELISH! You have seriously inspired me to make this TONIGHT! Headed to the grocery store now...