Thai Green Curry with Tofu and Coconut Milk

Ingredients

• 1 block Firm Tofu
• 2 cans Coconut Milk
• 2 tbsp Green Curry Paste
• 1 can Bamboo Shoots
• 2 medium Bell Peppers (Mixed)
• 1 medium Zucchini
• 1/4 cup Thai Basil
• 1 tbsp Lime Juice
• 1 tsp Sugar
• 1 tbsp Soy Sauce (Tamari for Gluten-Free)
• 1 tbsp Vegetable Oil
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press tofu to remove excess water, then cut into cubes.
2. 2Heat vegetable oil in a large pot or Dutch oven over medium heat.
3. 3Add green curry paste and cook for 1-2 minutes, stirring constantly.
4. 4Add coconut milk and bring to a simmer.
5. 5Add tofu, bamboo shoots, bell peppers, and zucchini and simmer for 20-25 minutes, or until vegetables are tender.
6. 6Stir in Thai basil, lime juice, sugar, and gluten-free soy sauce.
7. 7Serve hot over cooked rice.

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