1 Large handful button mushrooms (halved or quartered if large)
2 shallots (thinly sliced)
2 Handfuls green beans (cut into bite size pieces)
1 can light coconut milk
1/2 cup water
1 lime (zested and juiced)
1 Tbsp soy sauce
1 Tbsp fish sauce
2 Tsp brown sugar
1 Block tofu (cut into cubes)
1 handful cilantro (chopped)
You can switch up the vegetables for anything you happen to have on hand -- zucchini, asparagus, broccoli, cauliflower would all be great. Chicken, beef, shrimp, or chickpeas could all be substituted for the tofu. The curry is best served over some brown rice, quinoa, or couscous.
Heat olive oil in a large pot over medium heat. Add curry paste and mix into oil until it starts to cook down, about 1 minute.
Add eggplant, pepper, green beans, mushrooms, shallots, soy sauce, fish sauce, lime zest and juice, coconut milk, and water. Add tofu.
Bring mixture to a boil then cover, reduce heat, and simmer until vegetables are tender, about 15 minutes.
If eating immediately, top with cilantro and serve. If freezing, do not top the curry with cilantro.