Thai Red Curry

by Jo

Serves 2-3

1-2 tbsp red curry paste (check it doesn’t contain shrimp paste)
1 can coconut milk
¼ red capsicum
100g mushrooms, chopped
½ red capsicum, sliced
10 sugar snap peas
½ cup vegetable stock
200g tofu, cubed
1 shallot, finely diced
1 garlic clove, minced
1 red chilli, deseeded and finely sliced
1 tbsp soy sauce
1 tbsp palm sugar, or soft brown sugar
½ can bamboo shoots
A handful of fresh basil leaves


Fry the shallot in a little oil until soft. Add the curry paste and stir for about a minute allowing the spices to release their flavor. Gradually add coconut milk a little at a time, stirring well into the paste, add the stock, bring to the boil then reduce to a simmer.

Add the mushroom, tofu, capsicum, sugar and soy sauce. Reduce heat and cook for about 10 minutes.

Add the sugar snap peas, chilli and bamboo shoots to the pan and cook for a further 5 minutes.

Stir through fresh basil leaves just before serving.

Serve with steamed jasmine rice.

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