Straight up to the recipe everyone!
I thought I was making something good for 2, it turned out to be good for 3 or 3 1/2. Yep, maybe 3 1/2.

I adapted this recipe from Hot Thai Kitchen, the only one I trust when it comes to cooking Thai dishes.

I used:

water 2 cups, hot
dried shiitake mushroom 4-6 pieces
tomato paste 1 tbsp
soy sauce 1 tbsp
Golden Mountain sauce 1 tbsp
Panang Red Curry paste 2 -3 tbsp
brown sugar 1 tbsp
mushroom stock cube 1
coconut milk (not cream) 1 1/2 – 2 cups
kafffir lime leaves 2-3 pieces, rubbed then torn
Thai basil handful
firm tofu half a block, cubed
vegetables (half cup each)
fresh mushrooms
wintermelon, cubed
red bell pepper
carrots, cubed
spur chilis 4-6, optional

Procedure:

.Pour half a cup of coconut milk into a deep heavy bottomed pot. (I used the tetra -packed kind.) Simmer until you notice the oil separating then add the curry paste, use a spoon to break it up and blend with the coconut milk. Add tomato paste then keep stirring until oil starts to sizzle.

Add the soy sauce, Golden Mountain Sauce, mushroom stock cube and brown sugar. Pour in 1 cup of coconut milk and 1 cup of water. Stir to dissolve the sugar and stock cube. Add in the vegetables, once simmering add in the tofu.

It looks thick but not really, for me at least.

Simmer for 5 minutes, add in the rest of the coconut milk, Thai basil. At this point you may add the spur chili if you want it spicy. Turn off heat and serve with fresh steamed jasmine rice.

If you omit the vegetables you can use the sauce for pasta.

Penne is all I had in my cupboard. I suppose you can use other types of pasta.