Curry Laksa (from APPETITE FOR REDUCTION by Isa Chandra Moskowitz)

2-3 Tbsp Thai red curry paste
1 small red onion, thinly sliced into half moons
1 red pepper, seeded and thinly sliced
3 cloves of garlic
1 bunch bok choy
Vegetable broth (recipe says 4 C. I use 1 cube and 2 C. water for the entire recipe. Use your judgement.)
2 Tbsp soy sauce
1 block (14 oz.) extra firm light tofu
.75 cups light coconut milk
juice of one lime
1 cup fresh cilantro
stevia or other sweetener to taste (I use about 2 packets of stevia)
salt

Cut off some big nice dark leaves of the bok choi and line the bowls so they look attractive. Then chop up the rest of the bok choy small.

Heat a large pan over medium heat. Add the Thai curry paste and the onions and peppers. Sautee for a few minutes. Add cooking spray if they seem to stick a lot. Add the garlic and ginger and sautee for another two minutes or so. Then add the chopped bok choy, broth, soy sauce and some salt to taste and bring to a boil. When boiling, add the tofu and cook for 10 minutes.
Add the coconut milk and lime juice. Add more salt and curry paste if you like.

Serve over rice or cooked winter squash. Garnish with cilantro.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user NOIRE3.