Thai Red Tofu and Mushroom Curry
25 minutes
A lovely sour vegetarian red curry with classic Thai flavours. You can buy kaffir lime leaves in the supermarket, sometimes labeled "Australian lime leaves."
1 person made this
Ingredients
Serves: 4
- 3 tablespoons red curry paste
- 2 1/2 cups coconut milk
- 1 tablespoon brown sugar
- salt, to taste
- 2 teaspoons soy sauce
- 2 1/2 tablespoons tamarind water
- 200g oyster mushrooms, separated
- 220g firm tofu, cubed
- 100g watercress, cut into 3cm lengths
- 7 kaffir lime leaves
- juice of 2 kaffir limes
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- In a saucepan, simmer curry paste in 1/2 cup of the coconut milk until fragrant. Add sugar, salt, soy sauce and tamarind water. Add remaining coconut milk and bring to the boil.
- Add mushrooms, tofu, watercress, lime leaves and juice. Simmer until mushrooms are cooked, about 5 minutes. Check seasoning and serve.
