Panang Curry

Ingredients:

1 tablespoon coconut oil
20 ounces coconut milk
4 ounces panang curry paste
1 tablespoon soy sauce
1 teaspoon sugar
yellow onion, cut into 1 inch pieces
carrot, sliced
red and green bell pepper, cut into 1 inch pieces
jalapeno, sliced
snow peas
broccoli floret (optional)
shiitake or oyster mushrooms (optional)
bamboo slices
extra firm tofu, cut into 1 inch slices
hot pepper sauce (optional)
thai basil
cilantro, chopped

Saute carrots, onions, and bell pepper in the oil. Add coconut milk, soy sauce, and sugar. When it begins to simmer, add all the vegetables and hot pepper sauce. Cover and cook on low heat for 20 minutes. Add tofu. Before serving, stir in basil leaves and garnish with cilantro.

Serve with jasmine brown rice.

*variation: use green curry paste instead of panang curry paste and up the amount of bamboo.