1 15-ouncecan coconut milkregular, full fat is best — use lite coconut milk only if you must
3tablespoonsred curry pasteavailable in most supermarkets and in Asian markets and specialty stores
1-inchfresh lemongrasstough exterior discarded, tender center thinly sliced)*
1tablepoons soy sauce or tamari
2teaspoonspalm sugar* or brown sugar
3carrotsabout 1-1/2 cups, chopped
3ribs celeryabout 1 cup, chopped
1cuppineapplecut into 1-inch chunks
1 14-ouncepackage firm tofudrained, pressed to expel water and blotted dry, cut into 1-inch cubes
1limezested and juiced
3/4cupfresh basil leavessliced into skinny ribbons
1cupmung bean sprouts
sea salt to taste
1handful cilantrocoarsely chopped
Heat coconut milk in a large skillet. Bring to boil. Stir in red curry paste for a minute, until it dissolves and gives the coconut milk a pinkish tone — like a bit of a blush. Stir in the lemongrass, soy sauce and palm sugar or brown sugar. Continue stirring for another 3 to 5 minutes, or until coconut milk begins to thicken.
Add the chopped carrots, celery, pineapple and tofu. Stir gently to combine. Reduce heat to medium, cover the skillet and cook for about 8 minutes, allowing the vegetables to become tender and curry-infused.
Stir in the lime zest and juice and thin ribbons of basil. Add the bean sprouts and give a gentle toss to combine. Season with sea salt and garnish with chopped cilantro.
*Available in Asian markets and some specialty markets