Thai Vegetable Green Curry with Brown Rice

1/2 red bell pepper, sliced into thin strips
1/2 cup pea pods
1/2 cup frozen peas
1/2 cup baby corn
1/2 cup sliced mushrooms (I like baby bellas)
2 large carrots, cut into matchsticks
1/2 cup sweet potato, cut into matchsticks
1 tub firm tofu, cubed
1 1/2 tsp canned green Thai curry paste, plus more per your taste
1 can coconut milk
1 Tbsp canola, sunflower, peanut, or other light oil
1 slice of lime, plus zest from the whole lime
1 cup of brown rice, cooked (about 3 cups cooked)

Heat the oil in a wok. Add the curry paste (only the first 1 1/2 tsp at first; you can add more later to make it as spicy as you like) and stir fry 1 minute to loosen it up. Add all the veggies and stir fry 5 minutes. Add the coconut milk (be sure to shake the can first), then gently fold in the tofu. Taste for spiciness level and adjust as necessary. Be careful, a little curry paste goes a long way. Squeeze the lime slice over all and just toss the squeezed slice in there. Reduce the heat and simmer until the veggies are as soft as you want, usually around 15-20 minutes. Serve over hot cooked brown rice and garnish with lime zest.

Yields 4 very hearty servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PIKAPIKACHICK.