Lighter Summer Squash Red Curry with Basil

Lighter Summer Squash Red Curry with Basil
Makes 4 – 6 servings

1 tbsp. olive oil
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced and cut into bite-sized pieces
2 zucchini, quartered and sliced
2 yellow squash, quartered and sliced
2 cups firm tofu, diced (or cooked chicken or shrimp)
1 15 oz. can coconut milk
2 cups chicken stock
3 tbsp. red curry paste
2 tbs soy
juice of 1 lime
1 cup coarsely chopped basil leaves

Heat a large pot over medium. Once it’s hot, heat the olive oil, then add
the onions and peppers. Saute for 7 minutes, or until the onions are soft
and begin to get translucent.

Add the squash, zucchini, tofu and coconut milk and bring to a simmer.
While you’re waiting for the coconut milk to simmer, whisk the curry
paste into the stock until completely dissolved, then add it to the pot.
Let simmer for 10 – 15 minutes, or until the vegetables are soft, but not
mushy.

Remove from heat and stir in the lime juice and soy sauce. Taste and
adjust the salt and curry paste to taste.

Ladle over rice and sprinkle with basil leaves.