Tofu and Green Bean Red Curry

Serves 2

1 13.5 oz. can light coconut milk
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 (Rinsed, drained and cut squares)
 
Topping:
lemon and lime zest (use a citrus zester to get long thin pieces)
2 red chili peppers (sliced thinly in circles)
fresh cilantro leaves to garnish

Pour 4 oz. of the coconut milk into a pan.  Cook on medium for about 3 minutes.  Add the red curry paste, soy sauce and agave to the coconut milk.  Add mushrooms, stir and cook for 1 minute.  Stir in the remaining coconut milk.  Bring back to a boil, then add the green beans and tofu cubes. Turn heat down and simmer for 5 minutes.  Spoon the curry into a dish and garnish with the sliced red chili peppers, lemon & lime peel and fresh cilantro leaves.

I served it with both chop sticks and a spoon.

 
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