Green Thai Curry
2 TBL vegetable oil
7-10 bunches of green onion, chopped
1-2 tsp red pepper-chili flakes
1 carrot diced into rounds
3 TBL green curry paste
3-4 cloves garlic, minced
2 cans of lowfat coconut milk
12 oz frozen green beans
2 zucchini, sliced into rounds
1 green bell pepper, chopped
1 pkg firm tofu, drained and cut into 1⁄2 cubes
1.5 tsp fish sauce
1.5 tsp brown sugar
Fresh basil leaves
1⁄2 squeezed lime
4 cups Steamed brown rice
In a 4-6 quart stainless steel pot, add oil, carrot, green onion, chili pepper flakes and sauté for 2-3 minutes on medium heat.
Add in green curry paste and sauté additional 4 minutes to bloom spices.
Add coconut milk, garlic, zucchini, bell pepper and bring to a simmer ~10 minutes.
Add fish sauce, brown sugar and green beans, simmer additional 3 minutes.
Add tofu and simmer for 10 minutes.
Turn off heat, stir in lime juice and basil leaves.
Serve with steamed jasmine or brown rice.