Step 1

Heat oil in a large fry pan or pot. Add shallots and cook for 2 minutes or until starting to soften.

Step 2

Stir in curry paste and cook for one minute. Add carrots and mushrooms and stir for one minute.

Step 3

Add coconut milk, broth, and lime leaves if using. Bring to a simmer, scraping up any brown bits from the bottom of the pan. Simmer for 5 minutes. Taste the sauce to decide whether to add more curry paste (see note).

Step 4

Add bok choi, red pepper, and tofu. Bring back to a simmer and cook gently for 5 minutes or until carrots are crisp-tender.

Step 5

Remove from heat and stir in cilantro, fish sauce, sugar, and lime juice. Taste and adjust seasonings as needed.

Step 6

Serve with your favorite rice, noodles, or a low-carb option like cauliflower rice or zucchini noodles. It’s also delicious all on its own!