Thai Green Curry with Tofu and Coconut Rice

Ingredients

• 14 oz Firm Tofu
• 2 tablespoons Coconut Oil
• 2 tablespoons Green Curry Paste
• 1 can Coconut Milk
• 1 can Bamboo Shoots
• 2 medium Bell Peppers (mixed colors)
• 1/2 cup Fresh Basil Leaves
• 2 tablespoons Lime Juice
• 1 tablespoon Fish Sauce (or soy sauce for vegan)
• 1 teaspoon Brown Sugar
• 1 cup Jasmine Rice
• 1/2 can Coconut Milk (for rice)
• 1 cup Water

Instructions

1. 1Press tofu to remove excess water. Cut into cubes and set aside.
2. 2Heat coconut oil in a large pot or wok over medium-high heat. Add the green curry paste and cook for 1-2 minutes until fragrant.
3. 3Add the coconut milk to the pot and stir well to combine with the curry paste.
4. 4Add the bamboo shoots, bell peppers, and tofu to the pot. Bring to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
5. 5Stir in the fresh basil leaves, lime juice, fish sauce (or soy sauce), and brown sugar. Taste and adjust seasonings as needed.
6. 6Meanwhile, prepare the coconut rice: Combine jasmine rice, coconut milk (1/2 can), and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
7. 7Serve the green curry over coconut rice.

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