1 package of extra firm tofu
1 red bell pepper
1 yellow bell pepper
2 large carrots
1 large potato
1 large sweet potato or yam
1 large onion (yellow is good, white is also good)
2-3 heads of bok choy
large handful of snap peas
3 cans of coconut milk (not water)
1 small jar of red curry paste (not sauce)
Potatoes and tofu cut into 1/2" cubes
Bell peppers and onions cut into 1/4 to 3/8" pieces.
Bok choy greens cut into 1" pieces, whites sliced into 1/4" slices.
Carrots sliced into 1/8" thick discs
Snap peas trim ends, cut remaining body into thirds
In a small pot of boiling water: steam or boil carrots, dump into large pot.
In a small pot of boiling water: steam or boil potatoes, dump into large pot.
Olive oil into large pan
Brown onions in pan, dump into large pot.
Brown and cook bell peppers until limp in pan, dump into large pot.
Dump tofu into large pot
Dump bok choy into large pot
Dump snap peas into large pot
Open coconut milk cans, dump into large pot
Turn heat under pot to medium low.
Scoop 2/3 - all of the red curry paste into the large pot.
Stir until the curry is mixed with the vegetables and coconut milk.
When rice is done, turn heat off curry. Serve curry dish over rice.