Vegan Thai red curry

Soak dried shiitake mushrooms in hot water until they swell. Squeeze out and keep the water. Remove the stems and slice not too thin.

Wash canned bamboo shoots well, simmer in water about five minutes, drain and wash again.

Reduce part of the coconut milk in a pot until thick and the coconut oil separates at the edges.

Add the curry paste and let the separated coconut oil fry it.

Add a little tomato paste and cook until the oil separates from the paste.

Add the rest of the coconut milk and about one cup of mushroom water; let the paste dissolve and bring to a boil.

Season with soy sauce, a couple of dashes of Golden Mountain sauce and palm sugar to balance the saltiness.

Add torn lime leaves, then the mushrooms and bamboo shoots.

Add the tofu last, spread out; push gently to submerge without stirring. Thin with a little more mushroom water.

Simmer at least 10 minutes so the tofu and bamboo absorb flavour.

Add the long red peppers for about another minute, then turn off the heat.

Stir in Thai basil to wilt in the residual heat. Serve over hot jasmine rice.