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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Vegetables can be changed to suit your tastes, red curry paste can be adjusted. Ingredients:
2 tablespoons canola oil |
2 tablespoons pesto sauce (prepared, or basil leaves) |
2 tablespoons red curry paste |
3 baby bok choy |
1 -2 carrot |
1/2 red pepper |
1 can coconut milk |
1/3-1/2 package firm tofu |
1/3 cup cilantro |
1 tablespoon brown sugar |
1 lime |
Directions:
1. Saute oil and pesto over medium heat, add curry paste and coconut milk.
2. Cook for about 5 minutes.
3. Add in brown sugar, vegetables and tofu.
4. Cook additional 5 to 10 minutes.
5. Add cilantro, lime juice and basil if you are using that instead of pesto.
6. Cook about 3 to 5 minutes more.
7. Serve over jasmine or basmati rice.
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