Mostly Green Curry Veggies and Tofu over Coconut Jasmine Rice

1. 1

   Prepare the tofu in the same way as the chicken in the master recipe, #40, browning it thoroughly on both sides.

2. 2

   Remove the browned tofu from the pan and reserve.

3. 3

   Follow the master recipe instructions for the veggies and liquids.

4. 4

   When you are ready to add the lime juice and zest, add the reserved tofu back to the pan to warm it through.

5. 5

   Serve over the coconut jasmine rice.

6. 6

   Hold on there!

7. 7

   Before you tell me you cant make this because your grocery store doesnt carry coconut milk, I have a solution ready for you!

8. 8

   For the coconut milk, in a small pot combine 1 1/2 cups sweetened shredded coconut with 1 1/2 cups chicken stock and bring it to a simmer.

9. 9

   When it is time for adding the coconut milk, add this mixture and simply omit the 1/2 cup of chicken stock that you would have added if you had coconut milk.

* Per serving · 4 servings · Values may vary.

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