2 tsp Thai green curry paste (storebought or homemade)
1/2 cup extra-firm diced tofu, drained
1/4 cup finely diced zucchini
1/4 cup finely diced red bell pepper
2 scallions, finely sliced
13.5-oz can coconut milk
Pinch of mild red pepper flakes
1 tsp fish sauce
1/2 tsp brown sugar
Juice of 1/2 lime
2 Tbsp roughly chopped cilantro, plus more for garnish
In a 3-quart saucepan, heat the curry paste over medium heat for 1 minute, stirring occasionally. Add the tofu, zucchini, bell pepper and scallions, and mix together with the curry paste.
Pour in the coconut milk and remaining ingredients. When you see bubbling around the edges of the pan, lower the heat to simmer and cook for 10 minutes.
Serve hot, garnished with additional cilantro leaves.