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“Posting in anticipation of those garden tomatoes & basil! May add a pound of fresh shrimp & cook until just opaque before adding basil. From Taste of Thai.”
READY IN:
30mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium sized non-aluminum sauce pan heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved & fragrant.
  2. Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.
  3. Add tofu, sugar, lime juice. Simmer, stirring occasionally, until tofu is warmed through. Stir in chiffoned basil. Serve with or without rice garnished with sprigs of basil.

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