Classic Coconut Milk Curry with Lemongrass

Ingredients

• 14 oz Coconut milk
• 2 stalks Lemongrass stalks, bruised
• 3 tbsp Red curry paste
• 1 cup Vegetable broth
• 14 oz Firm tofu, cubed
• 1 large Red bell pepper, sliced
• 1/2 cup Bamboo shoots(optional)
• 1 tbsp Fish sauce (or soy sauce)
• 1 tsp Brown sugar
• 1 tbsp Fresh lime juice
• 1/2 cup Thai basil leaves
• 1 tbsp Coconut oil

Instructions

1. 1

   Heat the coconut oil in a large wok or deep skillet over medium heat.

2. 2

   Add the red curry paste and bruised lemongrass stalks, sautéing for 2 minutes until fragrant.

3. 3

   Pour in half of the coconut milk and stir until the oil begins to separate from the cream.

4. 4

   Add the tofu cubes and red bell peppers, stirring to coat them in the curry base.

5. 5

   Pour in the remaining coconut milk and vegetable broth, then bring to a gentle simmer.

6. 6

   Stir in the fish sauce and brown sugar, simmering for 10 minutes until the vegetables are tender.

7. 7

   Remove the lemongrass stalks and stir in the lime juice and fresh Thai basil.

8. 8

   Serve hot over jasmine rice or rice noodles.