(11 oz) bottle Thai Yellow Curry
Cup Light Coconut Milk (about half the can)
16 oz container firm tofu
Tofu cut into bite pieces
Cups green beans cut into 2-inch pieces
Green bell pepper cut into bite-size pieces
Yellow onion cut into bite-size pieces
Cup baby carrots or sliced carrots
Mushrooms halved or quartered
Fresh basil leaves, chopped
Jalapeño pepper, chopped (optional)
Pour curry and coconut milk into medium-sized saucepan. Stir to combine
Add tofu and vegetables, bring to a boil, reduce heat to simmer, and cook for 10-12 minutes, or until vegetables are crisp-tender.
Stir in basil and remove from heat. This dish can be eaten as is or served over steamed jasmine rice or brown rice.