Thai Vegetable Curry Bowl

Name: Thai Vegetable Curry Bowl
Yield: 8
Ingredients: 4 tsp vegetable oil; 1 onion; 1 russet potato; 1 tbsp fresh ginger; 2 cans (400 mL each) coconut milk; 1 cup vegetable broth; 5 tbsp Thai yellow curry paste; 1 cup green beans; 1 sweet red pepper; 1 cup cherry tomatoes; 1 can (227 mL) sliced bamboo shoots; 2 tbsp fish sauce; 1 tbsp brown sugar; 1 tsp lime juice; 1 pkg (425 g) firm tofu; 1/4 cup fresh cilantro leaves

Thai Vegetable Curry Bowl was pinched from <a href="http://www.canadianliving.com/food/thai_vegetable_curry_bowl.php" target="_blank">www.canadianliving.com.</a>

"Look for Thai yellow curry paste in Asian grocery stores or supermarkets (many carry the Thai Kitchen brand). Red and green curry pastes work well too, but they are spicier. This is a gluten-free recipe, so make sure all the prepared ingredients you use, such as fish sauce, are labelled “gluten-free.”..."

INGREDIENTS

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4 tsp vegetable oil

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1 onion

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1 russet potato

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1 tbsp fresh ginger

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2 cans (400 mL each) coconut milk

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1 cup vegetable broth

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5 tbsp Thai yellow curry paste

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1 cup green beans

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1 sweet red pepper

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1 cup cherry tomatoes

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1 can (227 mL) sliced bamboo shoots

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2 tbsp fish sauce

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1 tbsp brown sugar

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1 tsp lime juice

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1 pkg (425 g) firm tofu

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1/4 cup fresh cilantro leaves

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