Tofu and Green Bean Red Curry


1 tablespoon Thai red curry paste
3 tablespoons soy sauce
2 teaspoons agave nectar
3 cups Portobello mushrooms (cut into squares) (2 mushrooms)
6 oz. firm tofu (Rinsed, drained and cut squares)
lemon and lime zest (use a citrus
2 small red chili peppers (sliced thinly in circles)
fresh cilantro leaves to garnish


Pour 4 oz. of the coconut milk into a pan. Cook on medium for about 3 minutes. Add the red curry paste, soy sauce and agave to the coconut milk. Add mushrooms, stir and cook for 1 minute. Stir in the remaining coconut milk. Bring back to a boil, then add the green beans and tofu cubes. Turn heat down and simmer for 5 minutes. Spoon the curry into a dish and garnish with the sliced red chili peppers, lemon & lime peel and fresh cilantro leaves.
I served it with both chop sticks and a spoon.


This is a delicious recipe that everyone needs on their list of regular meals. It is so delicious!! The red peppers, cilantro & lemon/lime peel make this unique and so flavorful. The tofu and Portobello mushrooms take on the flavor of the Thai red curry paste.


2 Servings


Tuesday, November 16, 2010 - 8:12pm

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