Thai Green Curry with Tofu and Vegetables

Ingredients

• about 450 g Firm Tofu
• 2 cans Coconut Milk
• 4 tbsp Green Curry Paste
• 1 can Bamboo Shoots
• 2 medium Bell Peppers
• 2 medium Zucchini
• 1/2 cup Thai Basil
• 2 tbsp Lime Juice
• 1 tsp Sugar
• 1/2 cup Vegetable Broth
• 4 cups Cooked Rice

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

Instructions

1. 1Heat vegetable broth in a large pot or Dutch oven over medium heat.
2. 2Add the green curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
3. 3Add the coconut milk, sugar and lime juice and bring to a simmer.
4. 4Add the tofu, bamboo shoots, bell peppers, and zucchini to the pot.
5. 5Simmer for 20-25 minutes, or until the vegetables are tender and the tofu is heated through.
6. 6Stir in the Thai basil leaves just before serving.
7. 7Serve the green curry hot over cooked rice.

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