Veggie-tastic Thai Red Curry

Peanut/sesame oil
Tofu (1 pound coarsely chopped)
3 T red curry paste
2 red peppers chopped
1 T minced ginger
2 hot red chili peppers
1 clove garlic
3 cups coconut milk
1 T soy sauce
1 T agave
Kaffir lime leaves
Veggies i.e.: eggplant, broccoli, cauli, green beans, baby corn, carrot, mushrooms, onion, bamboo, bok choy (chopped)
Thai Basil
Serve with: toasted Cashews or peanuts, sriracha (Thai hot sauce…it’s hot so beware, use sparingly to taste), brown rice
Heat some peanut or sesame oil in a large pot and lightly fry the tofu until brown. Remove from pan. Add a little more oil if needed and add curry paste, red pepper, hot pepper, ginger, garlic and sauté a few minutes. Then add the veggies, coconut milk, soy sauce, agave, kaffir lime leaves. Cook until veggies are tender. Then add back in the tofu and add the Thai basil. Cook through and stir it up. Serve with the cooked brown rice and toasted nuts and sriracha to taste.
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