Thai Red Curry

• Gluten free

• Produce

  • 15 Basil, leaves
  • 1 tbsp Chilli peppers
  • 1 tbsp Garlic
  • 2 Kaffir lime, leaves
  • 1 cup Pineapple
  • 2 Tomatoes

• Refrigerated

  • 1 block Tofu

• Canned Goods

  • 2 cups Coconut milk
  • 2 tbsp Red curry paste* (adjust

• Condiments

  • 4 tbsp Fish sauce** or soy sauce, vegetarian
  • 1 tsp Lime juice

• Baking & Spices

  • 2 tsp Sugar

Found on cilantroandcitronella.com

Description

Ingredients

• 1 tablespoon garlic, chopped
• 2 tablespoons red curry paste* (adjust to taste)
• 2 cups of coconut milk
• 2 tomatoes, peeled, de-seeded and chopped
• 1 cup pineapple, cubed
• 4 tablespoons vegetarian fish sauce** or soy sauce
• 2 teaspoons sugar, palm if you have it or brown
• 1 teaspoon lime juice
• one block of tofu, cubed
• 2-3 kaffir lime leaves, shredded
• 1 tablespoon chilli peppers, chopped (adjust to taste)
• 15 basil leaves, Thai if you can find it or regular, torn into small pieces

Directions

• Heat a wok or large pot over medium heat and add a little oil. Fry the garlic for about 30 seconds and then add the curry paste. Cook the curry paste, stirring frequently, until fragrant, about 30 seconds.
• Add the coconut milk, tomatoes, pineapple, vegetarian fish sauce, sugar, lime juice, and tofu and allow to cook until heated through. Taste and adjust the flavours; add more vegetarian fish sauce if it needs more salty, lime juice if it needs more sour. Add the lime leaves, basil, and chili peppers.
• Serve over jasmine rice.