Thai Green Curry with Tofu and Vegetables

Instructions

1. 1

   Cook the jasmine rice. Cut the tofu into cubes and the pepper into strips.

2. 2

   In a large deep skillet, simmer 1/2 cup of the thick coconut cream from the top of the can with the curry paste over medium heat for 2 minutes, stirring.

3. 3

   Add the rest of the coconut milk, 1/2 cup water, soy sauce and sugar and bring to a gentle simmer.

4. 4

   Add the tofu and broccoli and simmer 5 minutes, then add the pepper and snap peas for 3 more minutes until crisp-tender.

5. 5

   Stir in the lime juice and torn basil. Serve over rice; start with 2 tbsp curry paste if your kids are sensitive to spice.