Red Pepper Curry

Dizzle spotted the inspiration for this in a cookbook recently. The first time we had it he actually whipped it up himself. Impressive! This was the second go-round. Still delicious and a new favorite. The mix of tomatoes and coconut milk is creamy dreamy goodness.

Red Pepper Curry
Author: 
Serves: 4
 
Ingredients
  • 1 TB hot oil (or plain vegetable oil)
  • 8 oz sliced mushrooms
  • 1 onion diced
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 2 TB red curry paste (more to taste)
  • 1 can coconut milk
  • 2 TB soy sauce
  • 1 can diced tomatoes (optional: whiz in food processor or blender for smoother sauce)
  • ½ cup tofu cubes (pressed, marinated, and sauteed)
  • scallion greens for garnish
Instructions
  1. Heat oil in pan or wok. Add mushrooms, garlic, and onions. Saute approximately 10 minutes until onion tender. Add curry paste. Cook and stir for 1-2 minutes. Add red peppers. Saute for a few minutes. Add coconut milk, soy sauce, and tomatoes. Simmer for a few minutes. Add tofu and simmer. Top with scallions.
  2. Serve with whole grain basmati, short grain, or jasmine rice.

This keeps well and is just as delicious as leftovers. I like to whiz the tomatoes so the sauce is less chunky.

 

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