Vegetable & tofu Thai red curry

Quick & easy vegetable and tofu Thai red curry. Healthy & tailored to your liking.

2 (14.5) ounce cans of coconut milk, undisturbed
4 – 6 heaping tablespoons of red curry paste
3 kaffir lime leaves, whole (or, if you can’t find them, try substituting 3 tablespoons of fresh lime juice plus 1½ teaspoons grated lime peel)
½ pound of asparagus spears, bottom ends discarded and spears cut into 1-inch long pieces
1-2 cups chopped broccoli florets
12 ounces of organic extra firm tofu, cut into bite-sized cubes
3 baby bok choy, ripped into individual leaves
2-3 cups sliced shiitake mushrooms
¾ teaspoon vegetarian “fish sauce”, or to taste (link to recipe below!)
2 tablespoons brown sugar, or to taste
1/8 teaspoon cayenne pepper
4 servings of cooked rice, for serving

View the full recipe at Snixy Kitchen →