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Summer Vegetable Curry Recipe

kept byElyn7071
recipe by101Cookbooks
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Ingredients: 

1 14-ounce can coconut milk*
4 medium shallots, chopped
2 tablespoons green curry paste, or more to taste
1/2 teaspoon sea salt
1/2 pound waxy potatoes, washed and sliced 1/2-inch thick
1/4 pound yellow (or green) beans
1/4 pound Romanesco florets (or broccoli)
8 ounces extra firm tofu, cut into 1/4 inch cubes
kernels from 1 ear of corn
1 lime, halved or quartered
fresh coriander seeds (or chopped cilantro)


 

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