Your Best Recipe with Coconut

Ingredients

• 4 ounces rice noodles
• 1 teaspoon oil
• 1 pound tofu
• 14 ounces coconut milk
• 2 teaspoons thai green curry paste
• 2 teaspoons fish sauce
• 2 tablespoons brown sugar
• 32 ounces low sodium organic vegetable/chicken broth
• 1 pound shrimp
• 1 cup sliced bok choy
• 1 red bell pepper, sliced
• 1/2 cup green onions, chopped
• 2 red chilies, sliced
• 1 cup bean sprouts

Directions

1. Cook the rice noodles according to package instructions, drain and refresh in running water and set aside.
2. Heat oil in a large pan and sear the tofu. Transfer to a plate lined with tissue paper and set aside.
3. To the same oil add coconut milk, Thai green curry paste, fish oil, brown sugar and broth, and bring to a boil.
4. Add shrimps, fried tofu, and all the veggies. Let cook for 2-3 minutes.
5. Add cooked rice noodles and bean sprouts and turn off heat. Check for seasonings. Serve hot.