4servings of cooked rice, for serving (we serve it over forbidden black rice because it's our favorite, but it'd also be yummy over white or brown rice if you can't find forbidden rice).
INSTRUCTIONS
Be sure not to shake the can of coconut milk, so the fat remains on the top. Scoop the thick cream of the top third of each can into a medium pan or wok and heat over medium high heat. Cook until smooth and bubbly and the oil starts to separate from the cream.
Add the curry paste to the pan and fry for a few minutes to release the aromas.
Pour in the remaining coconut milk and bring to a boil. Add kaffir lime leaves and simmer about 8 minutes uncovered.
Add the asparagus, broccoli, and tofu, and simmer for 2-3 minutes. Add the bok choy and mushrooms, and cook for about 2 more minutes.
Season with brown sugar and fish sauce, tasting between each addition to get the flavors you desire. Continue cooking until vegetables are cooked to your liking.
Add the cayenne pepper, and cook another minute.
Remove the kaffir lime leaves and serve immediately over steamed rice.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.