Fragrant Thai Curry Dinner

Sweet, salty and sour flavours add contrast to the spicy flavour. Make it vegetarian style or substitute chicken and add shrimp if desired. Makes 4 servings.

Prep time: 12 minutes
Cook time: 18 minutes

Ingredients

12 oz (375 g) firm tofu, drained
2 tbsp (25 mL) vegetable oil
1 medium onion, sliced
1 lb (500 g) sliced fresh Mushrooms (white, crimini or oyster)
1 can (454 mL) lite coconut milk
3/4 cup (175 mL) vegetable broth
2-3 tsp (10-15 mL) Thai red or green curry paste
2 tsp (10 mL) finely grated lime rind
1 tbsp (15 mL) fish sauce (or substitute for ½ tsp salt)
2 cups (500 mL) halved green beans
1/3 cup (75 mL) diced red pepper
2 tsp (10 mL) sugar
½ tsp (2 mL) lime juice
2 green onions, thinly sliced
Fresh Thai basil or coriander leaves (optional)
2 cups (500 mL) hot cooked jasmine or white rice

Directions

1. Cut tofu into 3/4 “(2 cm) cubes. In large skillet or wok heat oil over medium- high heat, stir fry onion 1-2 minutes. Add tofu; stir-fry 2-3 minutes or until lightly browned.

2. Add mushrooms and stir-fry 2-3 minutes. Stir in coconut milk, broth, curry paste, lime rind and fish sauce; bring to boil while stirring to blend well.

3. Add green beans; reduce heat to medium and boil 5- 8 minutes or until beans are crisp-tender. Add red pepper; cook until sauce has thickened to desired consistency, about 3-4 minutes.

4. Stir in lime juice and sugar. Serve over hot rice and garnish with green onion and basil or coriander.

Variations:

If fish sauce is not available add ½ tsp (2m L) salt.
Substitute mango juice nectar for broth and omit sugar.
Add 4 oz (125 mL) peeled raw shrimp with the red pepper.
Substitute 12 oz (375 g) skinless, boneless chicken breasts or thighs for tofu.

Nutrition per serving:
Calories: 408
Sodium: 978 mg
Protein: 13.8 g
Fat: 19.2 g
Carbohydrates: 51.6 g
Dietary Fibre: 5.5 g

Recipe courtesy of Mushrooms Canada. For more delicious recipe ideas visit www.mushrooms.ca.

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