3 TB Df Red Curry Paste
1 CAN Df Coconut Milk (m)
1 1/2 TB C&h Pure Cane Sugar
1-2 thai chilis, minced
3 kaffir lime leaves
1/2 cup green beans, cut into 1 inch pieces
1/4 cup bell pepper, cut into 1 inch pieces
4 ounces block extra firm tofu, cubed
3/4 cup pumpkin, peeled and cubed
1 cup low sodium vegetable broth
1/4 cup Thai basil leaves
1/4 Cilantro leaves , chopped
Place the oil into a large wok or heavy duty sauce pan over medium-high heat. Add the curry paste and thai chilis and cook for 1-2 minutes, or until fragrant.
Whisk the coconut milk, sugar, fish sauce and lime leaves into the wok. Cook for 2-3 minutes more.
Add the green beans, bell peppers, bamboo shoots, tofu, pumpkin and vegetable stock to the wok. Bring to a boil, reduce heat to medium and cook, stirring occasionally, for about 25 minutes, or until the vegetables are cooked through.
Add the Thai basil and cilantro to the wok. Stir and remove from heat. Divide into 4 portions, top with a squeeze of lime.
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