Red curry with tofu, brown mushrooms and runner beans

For this dish I followed a simple recipe found on the red curry paste package . By adding, though,  chopped mint leaves and serving it with coarse bulgur instead of noodles or rice, I managed to transform it into a new dish. It sounds simple but the flavours combined perfectly and gave the dish a divine taste.

Ingredients

2 Tbsp red curry paste
1 can of coconut milk
1 clove of garlic
runner beans
4 brown mushrooms
chopped mint leaves
1/2 cup coarse bulgur

I start with the bulgur, rinsing it with water and then adding it to 600ml boiling water. I will add a vegetable cube and stir it once, cover the pan and let it simmer for around twenty minutes. Meanwhile, I prepare my curry. The recipe sites that we should heat the coconut milk and add the curry and the vegetables. I changed it slightly; mixed two spoons of red curry paste with two full spoons of the cream that concentrates on the top of the can and the garlic chopped to get some extra flavour and then poured in slowly the rest of the coconut milk, the mushrooms and beans. After 15 minutes of simmering my curry is ready. I will mix the curry with the bulgur and add the chopped mint leaves on top.