8 Servings 25 min Cook
1/2 Lime yields Lime Juice
2 Tsp Lemon Grass (Citronella)
2 Tsp Ginger Root
1 1/2 Cup Coconut Milk
3 Cup Vegetable Broth
2 Tsp Curry Paste
14 Oz Tofu
2 Cup sliced Mushrooms
2 Tsp Sugar
2 Tbsp Soy Sauce
1 Cup, sliced Red Bell Pepper
Combine lime zest, lemongrass, ginger, and coconut milk with stock in a large saucepan and bring to a boil.
Reduce heat to medium-low and simmer for 5-10 minutes.
Add the curry paste a half-teaspoon at a time, stirring well to combine and tasting as you go to make sure you don’t make it too spicy.
Stir in the tofu, mushrooms, sugar, soy sauce, and salt, to taste.
Simmer for about 10 more minutes.
Add lime juice and serve over rice, garnished with red pepper strips and extra lime on the side.
