- 2 cups hot water
- 6–8 pc dried shiitake mushrooms
- 1 cup bamboo shoots, canned, strips or sticks
- 2 cups coconut milk
- 3–5 Tbsp red curry paste (make your own with this recipe and omit shrimp paste, or choose one with no shrimp paste if buying)
- 1 heaping Tbsp tomato paste
- 1 Tbsp soy sauce
- ½ Tbsp Golden Mountain Sauce
- 2 Tbsb palm sugar, chopped
- 6–7 kaffir lime leaves
- 300 g medium firm tofu (smooth variety if possible)
- A handful red peppers for colour (optional)
- 1 big handful Thai basil
Soak shiitake mushrooms in hot water for at least 30 minutes or until the mushrooms are fully hydrated. Remove from water (reserve the water) and squeeze out water from the mushrooms. Slice off the stems and discard, and cut the cap into 1/4-inch slices.
Rinse bamboo shoots well, then boil in water for 5 minutes. Drain and rinse. This will remove the odour from the bamboo which some find unpleasant.
Add 3/4 cup of the coconut milk into a heavy bottomed pot and reduce over medium heat until thick and the coconut oil starts separating from the coconut milk. If using canned coconut milk, this may not happen, in which case just proceed with the recipe.
Add curry paste and stir to break it up and mix with coconut milk, then and tomato paste and keep stirring until the oil starts to sizzle around the edges of the paste.
Add remaining coconut milk and 1 cup of mushroom water and bring to a boil. Add soy sauce, Golden Mountain sauce and palm sugar and stir to dissolve the sugar. Add bamboo shoots, mushrooms, and tear in kaffir lime leaves and stir. Then gently add the tofu pieces and push them down so they are submerged, being careful not to break the tofu. Simmer for at least 10 minutes, if it looks a little thick, you can add more mushroom water. Add red peppers and cook for 1 minute. Stir in Thai basil and remove from heat. Serve with jasmine rice. Enjoy!
Keywords: vegan, curry, red curry, mushroom, tofu, vegetarian