Thai Red Curry with Vegetables and Tofu

Ingredients

• coconut oil 2 tablespoons
• white onion 0.5 medium pieces
• salt 1 pinch
• bell pepper 1 piece
• fresh ginger root 1 tablespoon
• red curry paste 2 tablespoons
• coconut milk 1 can
• water 0.5 cups
• soy sauce 1 tablespoon
• sugar 2 teaspoons
• green beans 4 ounces
• bamboo shoots 0.5 cups
• lime juice 1 tablespoon
• tofu 1 package
• basil 1 handful
• cilantro 1 handful
• red Thai chile 1 piece
• white rice 4 servings

Tools

• large, deep skillet
• spoon

Instructions

1. Cook the rice according to package instructions if not already prepared.
2. Heat the coconut oil in a large, deep skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until softened.
3. Add the red bell pepper and cook until it softens slightly.
4. Add the ginger and red curry paste and cook, stirring, until fragrant.
5. Add the coconut milk, water, tamari, sugar, green beans, and bamboo shoots. Stir to combine and bring to a gentle simmer.
6. Simmer until the green beans are tender but still have a slight bite.
7. Remove from the heat and stir in the lime juice and the baked tofu, if using. Season to taste with more salt, tamari, sugar, and lime juice as desired.
8. Garnish with basil, cilantro, and Thai chile, and serve with the rice.

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