Directions

1. 1

   Heat coconut milk in a pan and add green curry paste.

2. 2

   Add chopped vegetables and cook until slightly tender.

3. 3

   Add tofu and simmer for 5 minutes.

4. 4

   Stir in soy sauce, brown sugar, and lime juice.

5. 5

   Serve hot over jasmine rice with fresh basil leaves.