Thai Yellow Curry with Baked Tofu

2 packages of baked tofu
2 T. coconut oil
3 peppers (red, yellow, and orange), chopped (or about 3 cups frozen peppers)
2 T. red curry paste (or to taste; I used Maesri brand, half of a 4 ounce can and it was spicy!)
2 13.5-oz. cans coconut milk
1 cup of broth, chicken or vegetable (I prefer homemade, which I keep in the freezer, but canned will work)
3 T. fish sauce (optional; substitute salt if fish sauce is omitted)
1 T. maple syrup (or to taste)
2 to 3 cups green beans, frozen
1/2 cup fresh basil, coarsely chopped

Make baked tofu. (This part can be done even a day in advance and kept in the refrigerator until added to curry.)
While tofu is baking, chop 3 peppers. Place remaining 2 T. coconut oil in pan and saute peppers until almost done.
Add red curry paste and stir to release flavors for about 1 minute.
Add coconut milk, broth, fish sauce (if using), and maple syrup.
Add frozen green beans; simmer until tofu is done.
Add baked tofu and chopped basil.

Serve over cauliflower rice or brown rice. Leftovers are delicious, as all the flavors have more time to meld together.

The Wandering RD