Thai Green Curry with Tofu

Green curry paste - I use Maesri Curry Paste which can be harder to find. My second choice is Aroy D brand. Thai Kitchen brand is what is found in most grocery stores where I live. This is a much milder version of the other two so you may want to add extra. If you are trying green curry for the first time, the milder flavor of Thai Kitchen brand might be a good place to start.

2 tablespoons avocado oil

3 shallots, peeled and thinly sliced

3 tablespoons green curry paste

1 large carrot, thinly sliced, about 1 cup

6 shitake mushrooms, about 80 grams, stems removed, thinly sliced

1 to 400 ml 14 oz can coconut milk

1 cup vegetable or chicken broth, no sodium

5 or 6 kaffir lime leaves, torn in half (optional)

2 small heads baby bok choi, bottoms trimmed, rinsed, and thinly sliced

½ large red pepper, thinly sliced, about 1 cup

396 grams 14 oz soft tofu, drained and cut into 1-inch cubes

2 teaspoons fish sauce

1 tablespoon brown sugar

¼ cup chopped fresh cilantro or 15 whole basil leaves

2 teaspoons lime juice (half a lime)

Directions at mypocketkitchen.com

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