Thai Green Curry

This is a super yummy, cold busting dinner. I loved ordering this out and now I rearranged it so I can still enjoy this amazing dish with no meat and less fat! The spices in this really do bust out any cold symptoms you may have. Perfect on a cold winter night.

Green Curry Paste
You can make this homemade but it’s a lot of work and if you have a cold, who wants to work, am I right or what. But do taste it if you are using an authentic green curry paste in a tin use ¼ tin. If using the “Thai Kitchen” curry available at Fred Meyers use only 2-4 TBS, you can always add more if you want more spice.

1-2 Cloves garlic chopped
About 1 TBS chopped ginger
½ Tbs chopped lemongrass (optional if you have it around, tastes fresher)
½ yellow onion
1 can low fat coconut milk
1-2 cans veggie broth
1 package extra firm tofu cut into triangles
1 can bamboo shoots sliced in matchsticks
1 zucchini chopped
1 green pepper chopped
1 cup mushrooms sliced
olive oil spray or olive oil for sautéing
You can also add any other veggies you wish i.e. broccoli, peas, baby corns etc.
Green onion for garnish
Basmati or Jasmine rice prepared

Put triangled tofu into a hot well sprayed pan cook until bottom is browned, turn over then add onion on top and around to sauté onion until translucent
Add garlic, Ginger, and lemongrass sauté until fragrant 2 min about. Stirring constant to not burn. Add curry paste and mix around for about 30 sec. add mushrooms, green pepper, and bamboo sauté for 2 min add coconut milk and stir to mix then add veggie broth to desired thickness. Simmer for about 25 min. until zucchini is soft and green pepper is wilted down. Serve on top of rice and garnish with fresh chopped green onion. YUM!