Recipe: Easy Thai Red Curry

My sister usually insists on take-out from her favorite Thai restaurant every time she comes to visit. This time, I decided to try and recreate her favorite red curry with Thai Kitchen's Red Curry Simmer Sauce. There are recipes out there to make your own sauce with red curry paste, but I opted for the easy route, and it still came in under $4 per serving. I also opted for canned vegetables from Whole Food's 365 Everyday Value line, which were only $0.99 apiece.

This version did turn out to be a lot milder than I expected, so I prefer to add some type of chili pepper or hot sauce to turn the heat up. Also, since my sister is vegetarian, we used tofu. You can definitely substitute any other protein.

Easy Vegetarian Thai Red Curry
1 jar Thai Kitchen Red Curry Simmer Sauce
1 can baby corn, chopped into bite-size pieces
1 can bamboo shoots
1 can water chestnuts
1 chopped green pepper (optional, for color)
2 packages extra-firm tofu, marinated in peanut sauce in advance
hot sauce to taste

Put tofu in a bowl and cover with peanut sauce with an optional dash of hot sauce, then set aside in advance. Saute vegetables with a little bit of oil in a large saucepan, then add sauce and bring to a simmer. Dice tofu blocks into bite-size pieces and add once vegetables are about halfway cooked. Continue to simmer until vegetables are done. Serve with rice.