Coconut Red Curry With Tofu And Shrimp
Step 1. In a 5.5-qt Dutch oven or a soup pot, heat up the canola oil over medium heat.
Step 2. Add the onions to the Dutch oven; cook for 8 minutes or until the onions are lightly browned.; stir occasionally.
Step 3. Add the jalapeño pepper, fresh ginger, and garlic; cook for 1 minute.
Step 4. Add the cremini mushrooms and napa cabbage (stem parts); cook for 5 minutes or until the napa cabbage is tender.
Step 5. Stir in the Thai red curry paste and mix well.
Step 6. Add the reduced-sodium chicken broth and canned coconut milk. Bring the Dutch oven to a boil over high heat.
Step 7. Add the shrimp, firm tofu, fish sauce, and napa cabbage (leafy parts). Bring the Dutch oven to a boil again over high heat.
Step 8. Lower the heat and allow it to simmer for 5 to 8 minutes.
Step 9. Stir in the fresh basil leaves. Adjust for salt and pepper. Serve with lime wedges and over steamed rice.