Spicy Thai Coconut Curry

1 Medium Size Yellow Onion

2 Garlic cloves, minced

1 Tbsp grated Ginger

1 Package of Extra Firm Tofu (sliced or cubed)

2 Tbsp Medium Yellow Curry Powder (can substitute with Curry Paste of your choice)

1 Tbsp Turmeric

1 Tbsp Ground Coriander

1 Tbsp Red Chili Powder

1 Can Coconut Milk

2 ½ Chicken Stock (Add more to desired amount)

1 Long Eggplant (Chinese)

1 Cup of Long String Beans

½ Red Bell Pepper

½ Cup Cremini Mushrooms

1 Bunch Bok Choy

Salt & Pepper for seasoning 

Cilantro, Green Onion and Lime for garnish

Directions:

• In a large deep skillet on medium heat, saute onion, garlic - once translucent, add ginger. 
• After 2 mins, add tofu and brown the tofu (for about 5 mins). Add all your spices - curry powder, turmeric, ground coriander, chili powder and cook for about a minute or so until your tofu is covered in the spices.
• Add the can of coconut milk and chicken stock. Season with salt and pepper to taste - cook for 5 mins.
• Add all your vegetables - eggplant, long string beans, red bell pepper, cremini mushrooms and cook for 7 to 10 mins (lower heat to low-medium and let simmer).
• Add bok choy at the end and cook for 1 minute.
• Serve on Jasmine rice and add your garnishes.

Enjoy!

** can substitute the tofu for Chicken - just make sure to cook the chicken thoroughly before continuing with the recipe