Ingredients
2 can light coconut milk
1/4 c. green curry paste
1 lime peel
1 onion
1/4 tsp. red pepper flakes
5 sprig Fresh basil
1 1/2 lb. firm tofu
1 c. canned bamboo shoots
1/2 red bell pepper
1 tbsp. tamarind paste
1 tsp. light soy sauce
1 tsp. sugar
1 c. low-sodium vegetable broth
3 c. Cooked basmati rice
Preparation
Step 1Put a pot over medium heat and add 1/4 cup of the coconut milk. Stir in the curry paste and lime peel. Stir-fry for about 1 minute, until the paste starts to thicken, dry out, and become fragrant. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook until it has the consistency of peanut butter.Step 2Stir in the onion, red pepper flakes, basil, and remaining coconut milk. Increase the heat to high until you reach a full boil. Allow to boil for about 10 to 15 minutes or until the sauce reduces and is thick enough to coat the back of a spoon. Reduce the heat to medium. Add the tofu, bamboo shoots, bell pepper, tamarind, soy sauce, and sugar. Let simmer for about 10 minutes, stirring occasionally. Add up to 1 cup of broth if the curry is too thick. Serve over rice.
From: Recipe Rehab © 2013 by Everyday Health Buy the book
