Red Curry

Ingredients:

 1 cup tofu or vegan meat

1 cup mushrooms (optional)

3 cups pumpkin or squash, chopped

½ cup Thai basil leaves

1 tablespoon coconut oil

1 tablespoon red curry paste (use 1-2 teaspoons for a milder taste)

1 1/2 cups coconut milk, divided

1 1/2 cups water

1 tablespoon light soy sauce

2 tablespoons seasoning soy sauce

2 tablespoons palm sugar

1 teaspoon mushroom seasoning (optional)

A pinch of salt

Instructions:

1. In a pot, heat coconut oil over medium-high heat.

2. Add red curry paste, sauté briefly, then add 1/2 cup coconut milk. Cook for 3-5 minutes, stirring frequently.

3. Add pumpkin or squash, tofu or vegan meat, 1 cup coconut milk, water, light soy sauce, seasoning soy sauce, and palm sugar. Mix well.

4. Let it simmer for 10-20 minutes, or until the pumpkin or squash is tender.

5. Stir in the remaining 1/2 cup of coconut milk and Thai basil leaves. Cook for a few more minutes.

6. Serve hot and enjoy.

Homemade Red Curry Paste:

 ½ cup mild dried chilies

¼ cup spicy Thai chilies

¼ cup shallots

¼ cup lemongrass

¼ cup garlic

¼ cup galangal

3 kaffir lime leaves

1 teaspoon salt

 Homemade Red Curry Paste:

 1. Blend all ingredients until smooth to make red curry paste.