Thai Green Curry with Tofu and Mixed Vegetables

14 01 2010

Serves 4

I enjoyed this simple curry after a day of skiing with my family. It is quick and easy. You can add any vegetables you have in the refrigerator. If you prefer, you could add shrimp instead of tofu. Serve it over brown Jasmine rice or any other wholesome grain. You can buy Thai green curry paste in a bottle in the Asian section of the supermarket.

½ – 1 tbsp Thai green curry paste

1 can coconut milk

¼ cup fresh basil

¼ cup bamboo shoots

3 tbsp fish sauce

1/3 cup vegetable stock

1 small squirt of agave or pinch of stevia

½ block of firm tofu, cut into cubes

2 cups of chopped vegetables of your choice, try snow peas, sugar snap peas, broccoli, carrots, potatoes,eggplant, mushrooms, or whatever else you have on hand

In a medium saucepan, combine the coconut milk with the curry paste and simmer for 5 minutes. Add the remaining ingredients. Simmer 10 –15 minutes or until the vegetables are cooked tender.




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