This is one of my favorite curry dishes. I love the mix of tangy tomatoes with creamy coconut milk and spicy red curry paste! We had it with whole grain maifun noodles, a new fave around here. (Note about maifun… For some reason a whole serving seems like WAY too much noodle. We had 1/4 serving each, and it seemed like the perfect ratio of noodle to sauce.) Then I had leftovers with plain old whole wheat penne. We usually have it with rice. It’s just good any way you have it. 🙂
- 1 TB hot oil or plain oil
- 1 onion diced
- 4 cloves garlic minced
- 1 can coconut milk
- 1 can diced tomatoes (whiz in food processor for less chunky sauce)
- 3 TB red curry paste (to taste)
- 2 TB low sodium soy sauce
- 1 red pepper diced (or equivalent of mixed color peppers)
- 1 cup sliced roasted mushrooms
- ½ cup prepared tofu
- Heat oil in pan or wok. Add onion and garlic. Cook until tender. Add curry paste. Stir and cook for a minute. Add coconut milk, tomatoes, soy sauce. Bring to a bubble. Add peppers, mushrooms, and tofu. Cook until peppers are desired tenderness, 5-10 minutes.
- Serve with noodles or rice.
- Optional: Top with sliced scallions or chives.
I had a bowl of chopped onion/garlic already in the fridge, so I eyeballed the equivalent of what was needed. I like to whiz the tomatoes in the food processor for a smoother sauce, so I added soy sauce and coconut milk during that step.This could be lightened a little by substituting the can of coconut milk for 1 cup coconut milk and 1 cup water or stock. (By the way…”lite” coconut milk is simply watered down by half. I think I’ll give myself a 50% discount and do it myself. :))
I’d like to do some of these curries ahead and have a few in the freezer for desperate days. I think this would be a simple one for that purpose.
Tags: curry, mushrooms, peppers, recipe, red curry, thai, tofu, vegan, vegetarian