• 1 can low fat coconut milk
• 1/2 to 1 Tbs red curry paste (to desired hotness)
• 1/4 cup fresh basil
• 1 small can bamboo shoots
• 2 to 3 Tbs fish sauce
• 2 Tbs brown sugar
• 1/3 cup chicken stock
• 1 lbs tofu
• 1 zuccini quartered lengthwise and chopped 1 inch slices (optional)
• 1/2 bell pepper sliced thinly (optional)
• 1 Tbs dried basil (not a substitute for fresh basil above)

Fry tofu until golden brown, if desired. In medium sauce pan, combine coconut milk and curry paste. Simmer 5 minutes.

Add all other ingredients and simmer 10-15 minutes. Serve with sushi rice.

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