Ornish - Thai Green Curry with Vegetables and Tofu

empower.ornishspectrum.com

Beth K

1 ½ LBS extra firm tofu, patted dry and cut into ½-inch cubes (about 4 cups)

2 TABLESPOONS PLUS ¼ CUP Thai green curry paste, (divided) (see Chef's notes)

1 CUP onions coarsely chopped

3 TABLESPOONS lemongrass finely chopped optional(see Chef's notes)

2 TABLESPOONS lime juice, plus more to taste

1 ½ TABLESPOONS garlic minced

1 ½ TABLESPOONS fresh ginger root peeled and minced

1 teaspoon lime zest

3 ½ CUPS coconut water

1 ½ CUP unsweetened soymilk

1 CUP red bell pepper thinly sliced

1 CUP carrots thinly sliced on the bias

2 TABLESPOONS cornstarch

1 ½ CUPS sugar snap peas or snow peas, stem ends and strings removed

¾ CUP Thai basil leaves thinnly sliced, or basil

Note: Ingredients may have been altered from the original.

Directions at empower.ornishspectrum.com

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