Replies

Sweetie, I can't really call this true vegetarian, because of a trace of shrimp paste, in one of the ingredients.. but I thought you might overlook that minor flaw..gulp.. or you may have a substitute in your store.

Thai Green Curry

1 cup firm tofu, cut into 1/2 in squares
1-2 tablespoons green curry paste*
1 1/2 cups coconut milk
1 green bell pepper, cut into thin strips
1/4 cup green peas, fresh or frozen
1/2 cup bamboo shoots
1 medium carrot, cut diagonally
3-4 small green squash, sliced
2 tablespoons sweet soy sauce,(the recipe calls for dark, sweet)
1 cup fresh bean sprouts

1) Marinate tofu in sweet soy sauce for 20 minutes, drain.
2) Heat 1 tablespoon vegetable oil in a medium saucepan, fry curry paste for 1 minute. Add 1/4 cup of coconut milk, tofu and all the vegetables except the peas & bean sprouts. Simmer for 5 mins.
3) Add remaining coconut milk, bring to boil, reduce heat and simmer until vegetables are nearly tender.
4) Add peas and bean shoots. Cook for 5 to 10 mins. Serve with jasmine rice. Garnish with chopped shallots.
*Green curry paste is a rather popular product in Asian shops, or on line. It's a mixture of a lot of ..stuff, you don't really want to know....LOL

Just kiddin:
green chile, garlic, shallot, lemongrass, salt, galanga, shrimp paste, kaffir lime peel, coriander seed, pepper, cumin, turmeric..