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Thai Curry This recipe seems to have a lot to it, but if you prep everything ahead of time, it assembles quickly. Serve over basmati rice or Thai noodles. Sweet Thai basil is best if you can find it. The sauce can serve as a basic curry sauce for any of your favorite vegetables or tofu's. Most curry recipes call for 1 can of coconut milk, I only use a 1/2 because it works just as well, and the vegetable ingredients also release juices as they cook. If your feeling adventurous you can fry the tofu in a separate pan until golden brown before adding to the pot. 1/2 can coconut milk 1 tbls. Thai red or green chili paste. 2 garlic cloves, chopped 1 tablespoon ginger, minced or grated 1 tbls. soy sauce 2 tsp. peanut oil (or any light vegetable oil) 1/4 cup spring onions 1 package (four individual servings) firm or silken tofu. Several shiitake mushrooms (5 or 6) 1 cup button mushrooms, halved and/or quartered 1/2 of a Red, Orange or Purple bell pepper 1 1/2 cups fresh spinach, coarsely chopped 1/4 cup fresh basil, sliced (4-5 large leaves) 2-3 tbls. chopped fresh cilantro lime wedges to garnish Reserve the extra half a can of coconut milk in a sealed plastic container. The ginger can be grated using a fine cheese shredder. Chop the spring onions into small rounds, using just the white and firm green parts. Use a paper towel to soak up extra moisture from the tofu. Cut the tofu into small cubes. Wash the shiitake, and remove the stems. Slice thickly. Wash the button mushrooms. Slice the smaller mushrooms in half and quarter the larger ones. Remove any seeds and cut the bell pepper into bite size chunks. Thoroughly wash and dry the spinach. Use scissors to coarsely cut the spinach into strips. Also cut the basil leaves into strips. Chop the cilantro. In a wok or large frying pan, heat the oil over med-high heat. Sauté the garlic, ginger and spring onions about a minute. Add the coconut milk, fill the empty coconut milk can about 1/4 full with water, swish it around and add to the pan. Add the soy sauce and chili paste. Stir well or whisk to completely dissolve the chili paste. Add the tofu, mushrooms, and bell pepper. Bring back to a boil, then reduce the heat to medium, and simmer for about 5 minutes. Cook until the button mushrooms and pepper are cooked through, and the sauce has reduced some. Turn off the burner, leaving the pan on it. Stir in the spinach and basil. cook about 30 seconds, until the spinach is wilted and bright green. Remove the pan from the heat and stir in the cilantro. To serve, sprinkle with fresh lime juice and garnish with cilantro and lime wedges.
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