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Thai Tofu Coconut Curry
Source
Prep Time |
Cook Time27 min |
Total Time27 min |
Ingredients
| 2 | Tbsp. | vegetable oil for stir-frying |
| 3 | cups | good-quality vegetable stock |
| 1⁄2 | tsp | ground coriander |
| 1-3 | tsp. | thai curry paste |
| 2 | cans | good-quality coconut milk |
| 10 | lime leaves (purchase frozen at Asian/Chinese food stores) | |
| 1 | onion diced or roughly chopped | |
| 6 | cloves | garlic minced |
| 1 | thumb-size piece ginger grated | |
| 1 | scant tsp. | [vegetarian] garlic chili sauce OR 1/2 to 1 tsp. dried crushed chili to taste or cayenne pepper |
| 3 | Tbsp. | soy sauce |
| 2 | tsp. | brown sugar |
| 1 | package | (1.5 to 2 cups) firm tofu drained, pressed and cut into cubes |
| 1 | head | broccoli cut |
| 1 | bunch | baby bok choy stem cut off end, greens removed, slice into large pieces |
| 1-2 | carrots cut into coins | |
| 1 | red, orange or yellow bell pepper sliced | |
| other veggies - potatoes, peas, cauliflower, mushrooms optional | ||
| squirt | lime juice |
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