My vegetarian daughterinlaw gave me this recipe for a creamy coconut milk spicy curry and ginger tofu dish I serve it over rice
Prep Time
40 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Remove white parts of green onions
and finely chop. Chop greens into 2 inch pieces.
In a large heavy skillet over medium heat
mix coconut milk
3 tablespoons soy sauce
brown sugar
curry powder
ginger
and chile paste. Bring to a boil.
Stir tofu
tomatoes
yellow pepper
mushrooms
and finely chopped green onions into the skillet. Cover
and cook 5 minutes
stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes
or until vegetables are tender but crisp. Garnish with remaining green onion.
Editor's Note:
Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
