Thai Vegetable Curry

1 can lite coconut milk *
½ cup vegetable broth **
4 tsp tamari
4 tsp palm sugar or I use sucanat
6 Tbsp thai curry paste

1 bunch green onions, chopped
2 cloves garlic, minced
1” ginger root, minced1
1 red peppers, chopped
2 small zucchini, chopped
1 small broccoli, chopped
8 oz mushroom, chopped
8 0z tofu, cubed

2 Tbsp lime juice
½ bunch cilantro
8 basil leaves

½ pkg pad thai noodles – prepare by breaking up into a large bowl.  Pour hot water over noodles and let sit til soft.  Drain and add to curry OR serve curry without noodles over cooked brown rice

In a large pot saute green onions ginger and garlic in 1-2 Tbsp veg broth.  Add coconut milk and remaining veg broth, tamari and sugar and bring to a boil.
Add veggies and tofu to coconut milk mix.  Stir and return to light simmer 10 minutees or until veggies are soft.
Stir in lime juice, cilantro and basil.  
Stir in noddle or serve over noodles or rice.   
* and **I used two cans of coconut milk and 1 cup veggie broth and more veggies and added the noodles to the pot.   I would use less liquid if serving over rice! 

susan wesley