Meals Matter

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Contributed By: starbone
Taste of Thai website

Ingredients

1 tbsp Olive oil

1/2 cup Minced onion

1 tbsp Red Curry Paste*

1 can (28 oz / 794g) peeled whole Italian plum tomatoes

1 can (13.5 oz / 400ml) Coconut Milk (Regular or Lite)

1 can (15oz / 425g) straw mushrooms

1/2 lb Fresh or uncooked frozen shrimp (peeled and deveined), or firm tofu (drained & cubed)

2 tbsp Brown sugar

2 tbsp Fresh lime juice

2 tbsp Fresh basil

Optional:

Cooked Jasmine Rice

*For those who like less heat, start with 2 tsp Curry Paste.

Preparation

1 In a medium sized non-aluminum sauce pan heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved.

2 Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.

3 Add shrimp or tofu, sugar, lime juice and basil. Cook, stirring occasionally, until shrimp is just tender. Serve with or without rice.

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