Portobello mushrooms take on the flavor of the Thai red curry paste. You have to try this~we all loved it.
Tofu and Green Bean Red Curry
1 13.5 oz. can light coconut milk
1 tablespoon Thai red curry paste
3 tablespoons soy sauce
2 teaspoons agave nectar
3 cups Portobello mushrooms (cut into squares) (2 mushrooms)
1 cup green beans
6 oz. firm tofu (Rinsed, drained and cut squares)
lemon and lime zest (use a citrus zester to get long thin pieces)
2 small red chili peppers (sliced thinly in circles)
fresh cilantro leaves to garnish
Pour 4 oz. of the coconut milk into a pan. Cook on medium for about 3 minutes. Add the red curry paste, soy sauce and agave to the coconut milk. Add mushrooms, stir and cook for 1 minute. Stir in the remaining coconut milk. Bring back to a boil, then add the green beans and tofu cubes. Turn heat down and simmer for 5 minutes. Spoon the curry into a dish and garnish with the sliced red chili peppers, lemon & lime peel and fresh cilantro leaves.
I served it with both chop sticks and a spoon.