Tofu Basil Red Curry

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1 Tbsp vegetable oil
3 Tbsp Thai red curry paste
1/2 cup coconut milk
2 1/2 cups coconut milk
1/4 cup fish sauce
2 tsp sugar (palm is preferable)
2 tsp lime juice
2-4 Thai Bird Chiles, halved and seeded
12 oz fried tofu, sliced into bite-size pieces
15 oz can baby corn
15 oz can straw mushrooms
10 oz bamboo shoots
1-2 cups fresh Thai basil leaves
Thai basil leaves for garnish
Bean sprouts for garnish
Lime wedge for garnish

Instructions:

Stir fry the vegetable oil, Thai red curry paste, 1/2 cup coconut milk in large saucepan on high heat until fragrant. Add the remaining 2 1/2 cups of coconut milk, fish sauce, sugar, lime juice, chiles, tofu, baby corn, straw mushrooms, bamboo shoots, and Thai basil leaves to the pot. Bring to a boil and reduce to a simmer. Cover and cook for 20 minutes. Remove from heat. Garnish with fresh Thai basil, fresh bean sprouts, and lime wedges. Serve with steamed rice. Serves four.

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