Red Curry & Coconut rice

Red curry:

2 tbs olive oil
1-3 tbs red curry paste
1 1/2 cups of green beans or other beans cut into bite size peices
1 1/2 cups of baby bok choy cut into bite size peices
1 cup of tofu cut into bit size peices
2 tbs of soy sauce
1/2 cup water
1 tablespoon or raw unrefined sugar

Heat the oil in the pan over medium heat before adding the curry paste. Stir about 3 minutes until the paste is fregrent and starts getting up your nose.

Add tofu first and cook about half way before adding the beans and bok choy. Saute for about 3 minutes until the beans are almost tender and the bok choy is wilting.

Stir together the sugar and soy sauce along with half a cup of water. Pour in and simmer covered for another three minutes or until beans are tender.

Yellow Coconut Rice:
(I make this before the curry because it takes longer.)

2 4-6 inch stalks of lemon grass
2 teaspoons of tumeric
3/4 cups of water
1 1/2 cups of long grain white rice
1 1/2 cups of cocnut milk
1 teaspoon of salt

Cut the lemon grass into 2 inch peices and smash them enough to release taste. Place the tumeric in the water and desolve. Now put the rice, water, coconut milk, lemon grass and salt into the sauce pan. Bring to boil over high heat for about a minute. Lower heat, cover and simmer for 20 minutes or until all liquid is disolved and the rice is tender.

Before serving pull out the stalks of lemon grass.

Now when you have both, take a small mug and press the rice into it, making sure there are no air bubbles. Quickly flip the mug into the center of the plate and shake. Now take the curry and place it around the rice.