Veggie Red Curry recipe (Lunch)

Ingredients

Yield: 2 servings

3		baby bok choy
1	can	coconut milk
½		block firm tofu
2	tablespoons	pesto
2	tablespoons	canola oil
2	tablespoons	red curry paste
1		carrot
½		red pepper
1/3	cups	cilantro
1		lime
1	tablespoon	brown sugar

Posted by RiVD on Feb 11, 2011

Instructions

SautÃ© oil and pesto over med heat, add curry paste and coconut milk. Cook for about 5 min. Add in brown vegan sugar, vegetables and tofu. Cook additionally 5 - 10 min. Add cilantro, lime juice and basil if you are using that instead of pesto. Cook about 3 -5 minutes more.

Serve over jasmine or basmati rice.

Vegetables can be changed to suit your tastes, red curry paste can be adjusted.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/veggie-red-curry/