This is really good. You can find green curry paste in the “Asian” or “International” section of the grocery store…I used some from Whole Foods. The shiitake was actually home grown, from a kit we got as a Xmas gift, and actually way better than store bought. Far less tough.
Thai Green Curry Tofu (or fake Chicken)
- 3 Tbsp green curry paste
- 1 can light coconut milk
- 1/2 pound shredded cabbage or other green
- 1/2 shiitake mushrooms (optional – if you don’t use, add extra tofu or vegetable)
- 1/2 lb extra firm tofu, cubed, or fake meat of your choice
- 1/2 cup red or brown rice, cooked, to serve with
Separate caps from stems of mushrooms, if using. In a large saucepan sprayed with cooking spray, stir-fry mushrooms over medium-high heat until juicy…about 10 minutes or so. Add vegetables, stir- fry another 5 minutes.
Add tofu or fake meat and curry paste, mix, and cook another few minutes. Add coconut milk, cover, and simmer on medium for about 20 minutes. Meanwhile, cook the rice – since it’s a small amount it cooks faster than brown or red rice ordinarily would take. Package directions for brown rice usually give a cook time of about 45 minutes for 1 cup…I find 1/2 cup cooks in a very small saucepan in about 25-30 minutes.
