AuthoradminCategoryDinner, Entertaining, Gluten Free, Grain Free, Lunch, Potluck, Summer, Tofu, Vegetable, VegetarianCuisineThaiCooking MethodSauteeingDifficultyBeginnerThis recipe is just as good as what you would order at your local Thai restaurant and it’s way more budget friendly. It takes only about 15 minutes to go from prep to table, so perfect for these summer days when we just want to play outside
Heat the oil in a wok or deep large saucepan. Add the minced garlic and fry till it turns light golden. Add the curry paste. Sauté it with low heat a minute or so, until it becomes fragrant.
Add the quartered mushroom, bamboo shoots and green beans and sauté for 2-3 minutes. Whisk together the coconut milk & water.
Reduce the flame add the coconut milk. Season the curry with salt, sugar and a bit of soy sauce and fish sauce. Let this simmer for a couple of minutes and add the tofu. Taste it and adjust the flavours according to your taste.
Add some more sliced green chilies if needed. Let the curry simmer till the mushrooms are completely cooked. Do not bring to a boil, a simmer is good.
Turn off the heat and add the fresh basil leaves.
Serve over quinoa, rice or noodles.
Ingredients
Directions
Heat the oil in a wok or deep large saucepan. Add the minced garlic and fry till it turns light golden. Add the curry paste. Sauté it with low heat a minute or so, until it becomes fragrant.
Add the quartered mushroom, bamboo shoots and green beans and sauté for 2-3 minutes. Whisk together the coconut milk & water.
Reduce the flame add the coconut milk. Season the curry with salt, sugar and a bit of soy sauce and fish sauce. Let this simmer for a couple of minutes and add the tofu. Taste it and adjust the flavours according to your taste.
Add some more sliced green chilies if needed. Let the curry simmer till the mushrooms are completely cooked. Do not bring to a boil, a simmer is good.
Turn off the heat and add the fresh basil leaves.
Serve over quinoa, rice or noodles.
