Thai Red Curry Vegetables

Serves: 4 

Ingredients	Qty	Prep
Crispy tofu
Onion	1 large	chopped
Garlic	2 large cloves	grated
Ginger	thumb size piece	grated
Colored peppers	2 large	chopped
Beans	1 cup	chopped
Carrot	2 large	chopped
Mushrooms	12 - 16 oz	chopped
Red curry paste	2 - 3 tbsp
Coconut milk	13 oz	1 can
Sugar	1.5 tsp
Soy sauce	1 tbsp
Lime juice	2 tsp
Cilantro	chopped	garnish
Water	1/2 cup	more if needed

Method:

• Fry onion, ginger and garlic in hot oil until fragrant and soft
• Add vegetables and salt, cook with soy sauce until tender
• Add red curry paste, coconut milk, sugar, and water
• Bring to gentle simmer and cook until vegetables are done
• Turn off heat and add lemon juice, cilantro and tofu
• Serve in bowls with rice

Notes:

Good recipe to use leftover vegetables. Use broccoli, peas, eggplant, spinach and/or zucchini instead.