Wok Oil (Seaseme Oil, Veg Oil with ginger and garlic)
2 Spring Onions – chopped
2 Tbls Green Curry Paste
1 pk Puffy Tofu (from Chinese grocery store)
1 can Coconut Milk
1 Tbls (Vegan) Fish Sauce
1 Cup Veg Stock
200g Frozen Soya Beans
200g Frozen Peas
Fry oil, spring onions, green curry paste. When done add coconut milk, fish sauce and stock and simmer.
Add frozen vegetables & tofu (if you have snow peas or something add at very end or they lose their crunch). Take off heat and add coriander.
Serve with rice and lime.