INGREDIENTS
2 cans
each) Coconut Milk (use light or full fat. I used 1 can light and 1 can full fat)
3
to 4 tbsp Red Thai Curry Paste
1 tbsp
Soy sauce or Tamari sauce for vegans
1 tbsp
Brown Sugar
1 tsp
Lime Zest
1 tsp
Lime Juice
10
leaves Thai Basil or Sweet Italian Basil (I use whatever is available and both work good.)
2 tbsp
Cilantro/Coriander leaves (with stem)
1
large White Onion
1 cup
Bell Peppers (thinly sliced)
1 cup
Zucchini (thinly sliced)
1 cup
Green Beans (cut into pieces)
1 cup
Baby corn (pieces or whole)
5
stalks Green Scalions/ Green onions (whites and green chopped and separated)
1 tsp
or to taste Chili Paste
1 cup
Tofu, extra firm (cut into small cubes)