2 teaspoons Vegan Green Curry paste
1/2 can Trader Joe's Organic Coconut milk (in a can, full fat)
4-8 really fresh white button mushrooms, cleaned and quartered (depends on how many you want in your curry)
1 teaspoon coconut oil
1/2 cup sliced red onion
1 medium sized carrot cut into coins
baked tofu (take extra firm tofu, cut into large yet thin rectangles, and bake until crispy)
Cooked white rice to sit perfectly under your curry when ready to eat!
Process:
1) In a large sauce pan, on medium high heat:
Add coconut oil and sautee onions, carrots, and mushrooms for two minutes.
Add the green curry paste and stir for one minute, add half the can of coconut milk.
Bring contents of sauce pan to a boil and lower heat to simmer for five minutes.
Cube the tofu, or slice into bite sized pieces.
Turn off the stove, serve curry over rice, add tofu and spoon a little more curry over tofu.
Serve and enjoy!
