Mushroom and tofu curry recipe

Serves : 4 servings 

Preparation time : 30 minutes (plus cooking time)

Ingredients : 

1)  120 ml separated coconut cream
2)  2 1/2 tbsp red curry paste
3)  1 tbsp palm sugar
4)  1 pinch of salt
5)  2 tsp light soy sauce
6)  2 1/2 tbsp tamarind water
7)  500 ml coconut milk
8)  200 g oyster mushrooms
9)  220 g tofu
10)  100 g spinach
11)  7 kaffir lime leaves
12)  2 kaffir limes

Preparation Method :

1) To create separated coconut cream, simmer about twice the quantity of coconut cream required, so in this case, simmer approx. 250 ml until all the liquid has boiled off – what is left is separated coconut cream.

2) Stir the separated coconut cream with the curry paste in a pan and simmer until fragrant. Add the palm sugar, salt, soy sauce and tamarind water, and pour on the coconut milk. Bring to the boil.

3) Wash the mushrooms, wipe with a damp cloth and cut into small pieces. Dice the tofu. Wash the spinach and shred. Add the mushrooms, tofu, spinach and lime leaves to the pan, and simmer until the mushrooms and spinach are cooked. Serve with lime halves.

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