Ingredients for 1 servings:
1. 1 tablespoon olive oil
2. 1/2 cup onion, minced
3. 1 tablespoon red curry paste
4. 28 ounces canned peeled whole Italian plum tomatoes
5. 13 1/2 ounces coconut milk
6. 15 ounces straw mushrooms
7. 1/2 lb firm tofu (drained & cubed)
8. 2 tablespoons brown sugar
9. 2 tablespoons lime juice, fresh
10. 2 tablespoons basil, fresh, chiffoned
Directions:
1. In a medium sized non-aluminum sauce pan heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved & fragrant.
2. Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.
3. Add tofu, sugar, lime juice. Simmer, stirring occasionally, until tofu is warmed through. Stir in chiffoned basil. Serve with or without rice garnished with sprigs of basil.
Enjoy your meal!