This recipe is in no way authentic, but it still has all the flavors to hit the spot. Unlike the curry you get from restaurants and take out, this is packed full of vegetables, so you don’t feel so bad eating it. You will not miss the take-out stuff, I promise. And when you realize how quick and easy it is to make you won’t be buying take out any more!

This recipe is also very accommodating, if you don’t like tofu, substitute for chicken, beef or even edamame beans. This recipe has become a weekly staple for us and I’m already thinking about the leftovers I get to sink my teeth into today! Hope you enjoy!

4 servings / 15 mins prep time / 30 mins total time

Ingredients

1 tbsp olive oil

½ onion, finely chopped

1 tbsp ginger paste

1 large garlic glove, grated or minced

1 red bell pepper, thinly sliced

1 cup mushrooms (about 4-5), thinly sliced

1 cup peas (I used frozen)

1½ tbsp red Thai curry paste

1 can (398 mL) of coconut milk

1 tbsp fish sauce (substitute for soy sauce if you don’t have fish sauce)

Juice and zest of ½ lime

1 tbsp brown sugar

10 basil leaves thinly sliced

Green onion, lime wedge (to garnish)

Directions

In a small bowl mix together fish sauce (or soy sauce), lime zest, lime juice, brown sugar and set aside.

On medium heat, get a skillet going with olive oil. Add the onion, ginger, garlic and stir until fragrant.

Add the red bell pepper and mushrooms and cook until slightly softened, about 4 minutes.

Add the peas and cook for another 2 minutes.

Add the curry paste and cook for about 30 seconds, you want to incorporate the paste throughout the vegetables.

Add the coconut milk, followed by the fish sauce mixture (fish sauce, lime zest, lime juice and brown sugar) that was made in the beginning. Add your tofu (or other cooked protein choice). Stir throughout and simmer for 10 minutes.

Turn off the heat and stir in the basil. Top with green onion and serve over rice. Enjoy!