Ingredients:

• 1 tablespoon canola oil
• 1 teaspoon minced garlic
• 2 tablespoons Thai red curry paste
• 1 teaspoon light brown sugar
• 1 cup medium thick coconut milk
• 1 tablespoon thinly sliced fresh ginger
• 1 1/2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon soy sauce
• 1 cup thinly sliced carrots
• 3/4 cup string beans cut into one inch pieces
• 8 oz firm tofu cut into half-inch cubes
• salt to taste

Method:

• Heat oil in a large saucepan and garlic and saute for about 30 seconds or until lightly browned
• Add curry paste saute for one minute in a very low flame stirring constantly.  If the paste mixture get dry, sprinkle 1 teaspoon water and continue to saute
• Add brown sugar and cook another 30 seconds
• Add coconut milk, water, salt, lemon juice, ginger, and soy sauce to the saucepan and cover and cook for 10 minutes
• Add carrots, string beans, and tofu and mix with the gravy and cover and cook for another 10-15 minutes.  By this time the gravy should thicken and vegetables should be cooked but crisp
• Serve warm with Jasmine rice (or any other white rice.  This curry does not go well with brown rice)
• Yields: 3 servings.