Asian Cooking Part 2 : Vegetarian Green Curry

Learn this quick healthy green curry recipe packed full of veggies. It can be made in a half hour or less so this is perfect for a weekly dinner when you are short on time. Made with tofu, you can easily switch out for your protein of choice.

Ingredients
1 Container Tofu pressed and cut into cubes
2 Cups Green Beans ends removed
5 Baby Heads of Bok Choy tops separated from bottoms
¼ Cup Green Onions separate white ends and green
1 Zucchini Squash Sliced
1 Tbsp Avocado Oil
2 Tbsp Green Curry Paste
1 Tbsp Sambal
1 Can Unsweetened Coconut Milk
1 Tbsp Lime Juice
2 Tbsp Coconut Aminos
Garnish with cilantro and lime

Instructions
Press and dice tofu into cubes. Add them to a hot pan and cook on both sides until brown. Remove from pan and set aside.
Heat oil in wok or saute pan. Add in oil.
Add in green onion bottoms (white part) green beans, zucchini and bok choy ends. Saute for 2 minutes.
Add in Green Curry Paste, coconut aminos and sambal. Stir.
Add in coconut milk. Stir
Let simmer for 5 minutes.
Add tofu back in.
Add in bok choy tops and green onion tops.
Pull off the heat and add in lime juice.
Garnish with fresh cilantro.
Serve over rice or cauliflower rice