Thai Red Curry with Tofu and Thai Basil recipe
An easy weeknight curry made with Thai red curry paste, coconut milk and Thai basil.
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Ingredients
- 1 tbsp vegetable oil
- 1 banana shallot or small onion, sliced
- 2 cloves of garlic, chopped
- 60g Thai red curry paste (I use Thai Taste)
- 1 tin of coconut milk (400ml)
- 1 tbsp fish sauce (or soy sauce)
- small handful of Thai basil, sliced (around ⅓ of a 25g pack)
- 200g button mushrooms
- 1 bell pepper, sliced (any colour)
- 100g frozen mango chunks (optional)
- small handful of cherry tomatoes
- 200g firm tofu
- 1 lime
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