Coconut Red Curry With Tofu And Shrimp

Let's take your kitchen to Thailand.

Per serving: 299.65 calories, 18.15g protein, 21.23g fat, 12.74g carb, 1.55g dietary fiber, 11.88g saturated fat, 3.01g total sugar, 0.0g added sugar

Significant source for: Protein, Phosphorus, Copper, Manganese, Selenium, Riboflavin, Pantothenic acid.

4 Servings

2 tablespoons olive oil

1 medium yellow onion, diced

2 jalapeño peppers, stemmed, seeded, finely diced

4 cloves garlic, minced

1 tablespoon grated fresh ginger

1 (8 oz) package cremini mushrooms, quartered

2 cups chopped napa cabbage, separate leafy parts from stem parts

2 tablespoons Thai red curry paste

1 cup chicken stock

1 cup canned coconut milk

8 ounces shrimp, peeled and deveined

1/2 block firm tofu, sliced

2 teaspoons fish sauce (optional)

1 cup fresh basil leaves, chopped

Salt

Black pepper

1/2 lime

In a 5.5-qt Dutch oven or a soup pot, heat up the oil over medium heat.

Add the onions to the pot; cook for 8 minutes or until the onions are lightly browned.; stir occasionally.

Add the jalapeño pepper, fresh ginger, and garlic; cook for 1 minute.

Add the cremini mushrooms and napa cabbage stem parts; cook for 5 minutes or until the napa cabbage is tender.

Stir in the Thai red curry paste and mix well.

Add the chicken stock and canned coconut milk. Bring the pot to a boil over high heat.

Add the shrimp, firm tofu, fish sauce, and remaining napa cabbage leafy parts. Bring the pot to a boil again over high heat.

Lower the heat and allow it to simmer for 5 to 8 minutes.

Stir in the fresh basil leaves. Adjust for salt and pepper. Serve with lime wedges and over steamed rice.