Ingredients
| Serves 2 | ||
| 1 | 13.5 oz. can light coconut milk | |
| 1 | tablespoon | Thai red curry paste |
| 3 | tablespoons | soy sauce |
| 2 | teaspoons | agave nectar |
| 3 | cups | Portobello mushrooms (cut into squares) (2 mushrooms) |
| 1 | cups | green beans |
| 6 | oz. | firm tofu (cut into squares) |
| lemon and lime zest (use a citrus zester to get long thin pieces) | ||
| 2 | small | red chilies (sliced thinly in circles) |
| fresh cilantro leaves to garnish |
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