Warm up with a fragrant Thai Curry Dinner

(NC)—Cold, dark and long is the typical Ontario winter, and it’s during this time that most of the produce in your local grocery store is imported from warm, sunny places such as Florida, California and Mexico. Mushrooms are different. They are grown locally, never imported and always fresh – seven days a week, 12 months of the year.

Fragrant Thai Curry Dinner

Coconut milk based curries, popular in Thai cooking are easy to prepare with purchased curry pastes. Sweet, salty and sour flavours add contrast to the spicy flavour. Make it vegetarian style or substitute chicken and add shrimp if desired.

Preparation Time: 12 minutes Cooking Time: 18 minutes

12 oz (375 g) firm tofu, drained
2 tbsp (25 mL) vegetable oil
1 medium onion, sliced
1 lb (500g) sliced fresh mushrooms (white, crimini or oyster)
1 can (454 mL) lite coconut milk
3/4 cup (175 mL) vegetable broth
2-3 tsp (10-15 mL) Thai red or green curry paste
2 tsp (10 mL) finely grated lime rind
1 tbsp (15 mL) fish sauce
2 cups (500 mL) halved green beans
1/3 cup (75 mL) diced red pepper
2 tsp (10 mL) sugar
1/2 tsp (2 mL) lime juice
2 green onions, thinly sliced
fresh Thai basil or coriander leaves (optional)
2 cups (500 mL ) hot cooked jasmine or white rice

Cut tofu into 3/4″ (2 cm) cubes. In large skillet or wok heat oil over medium- high heat, stir fry onion 1–2 minutes. Add tofu; stir-fry 2–3 minutes or until lightly browned. Add mushrooms and stir-fry 2–3 minutes. Stir in coconut milk, broth, curry paste, lime rind and fish sauce; bring to boil while stirring to blend well. Add green beans; reduce heat to medium and boil 5–8 minutes or until beans are crisp-tender. Add red pepper; cook until sauce has thickened to desired consistency, about 3–4 minutes. Stir in lime juice and sugar. Serve over hot rice and garnish with green onion and basil or coriander.

Makes 4 servings


• If fish sauce is not available add 1/2 tsp (2m L) salt.

• Substitute mango juice nectar for broth and omit sugar.


• Add 4 oz (125 mL) peeled raw shrimp with the red pepper.

• Substitute 12 oz (375 g) skinless, boneless chicken breasts or thighs for tofu.

Nutritional Information:

Calories: 408, Sodium: 978 mg, Protein: 13.8 g, Fat: 19.2 g, Carbohydrates: 51.6 g, Dietary Fibre: 5.5 g

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Source: www.newscanada.com

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Thai Green Chicken Curry with Coconut Rice

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