2 tablespoons canola oil
2 tablespoons pesto ( prepared, or basil leaves )
2 tablespoons red curry paste
3 baby bok choy
1 to 2 carrots
1/2 red pepper
1 can coconut milk
1/3 to 1/2 block firm tofu
1/3 cups cilantro
1 tablespoon brown sugar
1 lime
Sauté oil and pesto over medium heat, add curry paste and coconut milk. Cook for about 5 minutes. Add in brown sugar, vegetables and tofu. Cook additional 5 to 10 minutes. Add cilantro, lime juice and basil if you are using that instead of pesto. Cook about 3 to 5 minutes more.
Serve over jasmine or basmati rice.
Vegetables can be changed to suit your tastes, red curry paste can be adjusted.
Makes 2 to 4 servings.