Thai red curry with sweet peppers and tofu

Thai red curry seems elaborate and exotic but don’t worry, this recipe takes thirty minutes to make and is better than any take-out Thai food you are going to find. This recipe is your basic game plan for a Thai curry and as you make it you can adjust and tailor the recipe to your liking.

Ingredients

• 1 can unsweetened coconut milk
• 1-2 tbs red curry paste (depending on how spicy you like it)
• 8 ounces tofu cut into bite-size cubes
• ¼ cup vegetable stock
• 1 tbs palm sugar
• ½ tsp soy sauce
• 1 red sweet pepper
• 1 diced potato
• Three mushrooms chopped
• ¼ cup diced pineapple 
• A handful of fresh beans cut into halves.

Directions

• Spoon out ⅕ cup of the coconut milk into a saucepan and bring to a gentle boil over medium heat
• Add the curry paste and cook for about 7 minutes stirring occasionally
• Add the tofu and stir to coat the tofu completely
• Add the remaining coconut milk, vegetable stock, sugar, soy sauce, and salt to taste. 
• Simmer for 10 minutes
• Add the vegetables and cook until the potatoes are tender
• garnish with a generous amount of fresh basil