Ingredients

I really enjoy the flavors of Thai curry, the mix of the sweet and hint of spiciness hit the spot for me. To make this 100 percent vegetarian just substitute vegetable broth for chicken broth. I just can't use vegetable broth as it contains tomato. If you are a meat eater you could always replace chicken for the tofu. Last, if you like your curry to have a big kick then use red curry paste instead of the green paste. This recipe is definitely a lighter and healthier version of a traditional curry that some purists may not enjoy, however everyone I have ever made this for says it hits the spot.

1 can chicken or vegetable broth
1 can light coconut milk
3 T green curry paste
small can bamboo shoots
1/2 small red onion, chopped
1 cup asparagus, chopped
1 small head of broccoli
3 t Splenda or sugar [using sugar will change nutritional content amounts below]
1 t canola oil
1/2 package extra firm tofu

Description

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