Ingredients: 1 can coconut milk (I don’t recommend using light),2 cans ‘worth of water,2 tablespoons red curry paste,1 tablespoon fresh minced ginger, or ginger paste,1 cup heaping fresh snow peas,1 cup string beans, cut in half,1 large carrot, diced,Small handful of Thai basil leaves, left whole,1/4 cup lime juice, or more to taste,1 tablespoon low-sodium soy sauce,A few 1 tablespoones of sesame oil,of chili powder,1 pound firm tofu, lightly pressed and cubed,1/2 teaspoon salt, or more to taste,1 red bell pepper, cut into strips (for garnish),Freshly ground black pepper (for garnish)
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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