Ingredients
coconut milk1 can
worth of water2 cans
curry paste2 tablespoons
ginger paste1 tablespoon
snow peas1 cup
string beans1 cup
carrot1 large
of thai basil leaves1 handful
lime juice0.25 cup
soy sauce1 tablespoon
a few es of sesame oil3 tablespoon
chili powder6 servings
tofu1 pound
salt0.5 teaspoon
bell pepper1
pepper6 servings
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Bring coconut milk and water just to a boil, then reduce heat to a low simmer.
Add curry and ginger.
Whisk until both are well-incorporated.
Add carrots and spices (except basil leaves).
Cover and simmer until carrots are almost soft, but take care not to overcook them.
Nobody likes a mushy carrot.
Add tofu.
Cover and simmer a few more minutes.
Add all remaining ingredients (except garnishes).
Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp.
Garnish with bell pepper strips and freshly ground black pepper.
Optional addition: If you really like the coconut flavor and want to take it over the top, add a couple of tablespoons of coconut oil when you put in your tofu.
It's amazing!
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