Deva'S Veggie Thai Curry

• 1 block firm tofu
• 1/4 C. fresh basil
• 3 Potatoes (white or sweet)
• 2 Green/Yellow or Red Peppers
• 1 can baby corn
• 1 small can bamboo shoots
• 2 cans light Coconut Milk
• 2 T. Red Curry Paste (more to taste)
• 3 Tablespoons sugar
• Fish Sauce- just a few shakes of the bottle
• 1 can veggie stock
• 2 cups cooked basmati cups rice

1. Saute the tofu first with some olive oil and a small amount of the curry and basil, then add the potatoes, next the peppers, then the bamboo shoots and corn because they don't need to cook they only need to be heated up. Next, add the coconut milk, chop up a few fresh stalks of basil and toss them in, add the 2 tablespoons of red curry paste and the veggie stock. Stir it all up until the curry is completely dissolved- it likes to stay in little clumps. Add the sugar- to taste- and a few dashes of the fish sauce and cover the pot. Cook on medium to low heat until the potatoes are done. Serve with rice.

fresh basil, potatoes, red peppers, baby corn, bamboo shoots, light coconut milk, red curry, sugar, sauce just, veggie stock, rice

Taken from www.epicurious.com/recipes/member/views/devas-veggie-thai-curry-1269675 (may not work)