Thai Green Curry with Tofu and Vegetables
Serves: Six Preparation Time: 25 minutes Cooking Time: 35 minutes	Rating 9.6 Highly Recommended

Cuisine: Thai

Philosophy: Vegan Vegetarian

Dish: Entrée

Main Ingredient: Greens Legumes

Thai green curry includes some similar ingredients to its Indian cousin (ginger, garlic, cumin and coriander) but adds lemongrass lime and coconut milk to make a very different curry experience. Making your own curry paste does take a little bit of time, but it can be stored in a jar for a couple of weeks and allows you to control the exact flavor or your dish. Otherwise, you can buy the curry paste at a thai market and whip this recipe together in no time.

14 oz's. Extra firm tofu
2 Red bell peppers
3 cups Broccoli florets
0.5 cups Bamboo shoots
1 cup Bean sprouts
1 cup Thai Green Curry Paste
1 cup Fresh basil, chopped
14 oz's. Coconut milk
2 tbsps. Peanut butter
2 cups Vegetable broth

1)Heat a large saucepan or wok on high. Sauté half of coconut milk along with the peanut butter and curry paste. Stir constantly so that it does not burn, allowing the sauce to brown slightly before reducing heat to medium.

2)Add one-inch cubes of tofu and cook for ten minutes

3)Add broccoli, bamboo shoots and peppers and sauté for five minutes.

4)Add remaining coconut milk along with vegetable broth and reduce heat, simmering for ten minutes.

5)Add bean sprouts and simmer for additional five minutes.

6)Stir in chopped basil and remove from heat.

7)Serve over brown rice and garnish with basil.

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