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• 2 tbsp green curry paste
• 1 lb extra firm tofu, cubed
• 1 cup thinly sliced carrot
• 1 red bell pepper, seeded and chopped
• 2 cups shredded bok choy or napa cabbage or green cabbage
• 1 cup whole fresh basil leaves
• 1 can coconut milk
• 1/2 cup water
• 1-2 tbsp sweetener (sugar, palm sugar, whatever)
• 1 cup sprouts
• 1 cup minced fresh cilantro

1. Saute curry paste
2. Add all ingredients up through basil leaves
3. Bring to a bubble
4. Add remaining liquid ingredients
5. simmer until carrots are cooked
6. add sprouts and cilantro

Notes