Tofu and Green Bean Red Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson
This is one of those versatile recipes that should be in every cook’s repertoire. This version uses green beans, but other types of vegetable work equally well. The tofu takes on the flavour of...
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Ingredients
- 45 ml/3 tbsp Thai fish sauce
- 10 ml/2 tsp palm sugar or light muscovado (brown) sugar
- 600 ml/1 pint/2½ cups canned coconut milk
- 15 ml/1 tbsp Thai red curry paste
- 115 g/4 oz/scant 1 cup green beans, trimmed
- 175 g/6 oz firm tofu, rinsed, drained and cut in 2cm/¾ in cubes
- 225 g/8 oz/3¼ cups button (white) mushrooms
- fresh coriander (cilantro) leaves, to garnish
- 4 kaffir lime leaves, torn
- 2 fresh red chillies, seeded and sliced
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