Thai Red Curry with Tofu, Mushrooms and Bamboo Shoots
Watcharee Limanon
2
10 minutes
20 minutes
Authentic Thai (plant-based / vegetarian)
Dinner
On chilly evenings when you crave something hearty, flavorful, and warming, a bowl of Thai Red Curry with tofu and mushrooms is the perfect remedy. The rich, aromatic coconut milk blends nicely with the bold red curry sauce, creating a comforting meal. Whether you're seeking a cozy dinner or quick meal, this vegan Thai-inspired curry will brighten your day.
Ingredients
- 1 jar Watcharee’s Thai Red Curry Sauce
- 1 package extra-firm tofu, cut into medium cubes
- 1 cup mixed mushrooms (e.g., golden oyster, shiitake, baby bella, or white mushrooms)
- 1-2 tbsp oil
- 2-3 sweet peppers, sliced into small piece
- 1 cup bamboo shoots
- 1-3 red chilis (optional)
- 1-2 tbsp fresh basil leaves (Thai basil preferred, but regular basil works)
Directions
- Heat oil in a skillet or a pot over medium-high heat.
- Sear tofu on both sides and cook mushrooms until they begin to soften for about 5 minutes.
- Add bamboo shoots and bring the sauce to a simmer. Reduce heat to medium. Add a little water if needed.
- Add basil leaves and red chilis (optional)
- Turn off the heat. Serve with Thai jasmine rice, Thai riceberry or noodles of your choice.
I'm Watcharee!
My passion is sharing the best of Thailand’s culinary traditions and inspiring Thai food lovers to create quick and healthy meals at home.
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