Instructions: Marinate tofu in sweet soy sauce for 20 minutes, drain. Heat 1 tablespoon vegetable oil in a medium saucepan, fry curry paste for 1 minute. Add 1/4 cup of coconut milk, tofu and all the vegetables except the peas and bean sprouts. Simmer for 5 minutes.

Add remaining coconut milk, bring to boil, reduce heat and simmer until vegetables are nearly tender. Add peas and bean shoots. Cook for 5 to 10 minutes. Serve with jasmine rice. Garnish with chopped shallots.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.