Beancurd and oyster mushroom red curry


This is a totally yummy vegetarian red curry, which includes lots of great anti-cancer ingredients: tofu, oyster mushrooms, turmeric root, ginger, galangal and garlic. Very quick to make especially if you already have some red curry paste in the fridge!

Beancurd and oyster mushroom red curry

  • Servings: 2 as a main, 4 as a side dish
  • Print

4 tbsp red curry paste
120ml/4 fl oz thick coconut milk or coconut cream
1 tbsp palm sugar
pinch salt
2 tsp light soy sauce
2.5 tbsp tamarind water or 1 large tbsp tamarind paste
125 ml/8 fl oz thin coconut milk
7 oz oyster mushrooms
1 pack silken tofu (about 220g/7 ½ oz)
Bunch water cress
7 kaffir lime leaves
juice of one lime

Make the red curry paste.

Heat thick coconut milk in a large wok or pan, then add 4 tbsp of the paste and simmer until fragrant. Add palm sugar, salt, soy sauce and tamarind water.

Add the coconut milk and when it boils, add mushrooms, tofu, watercress and kaffir lime leaves.

When mushrooms are cooked, add lime juice, taste, and serve with rice.

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