Red Curry

1/2 bunch green onions, cut into 1 in pieces
2 14oz cans coconut milk
3-4 large carrots, peeled and sliced into rounds
1 baked potato, cubed
14oz firm tofu, cubed
2-3 tsp red curry paste
2-3 Tbs oil
1 small yellow onion, cut into wedges
1/2 c water
1/2 bunch cilantro

Heat oil over high heat in large skillet or dutch oven. Add carrots and yellow onions, saute 1-2 min. Add coconut milk, water and curry paste. Bring to boil and add tofu. Simmer, covered 5 minutes. Add potato and green onion. Continue to cook until carrot and potato are soft. Stir in cilantro and serve. Excellent with saffron rice, recipe below.

Safron rice

1 c white rice
1/2 tsp salt
1/2 tsp pepper
1/4 tsp saffron threads

Mix all ingredients in large saucepan with 2c water. Bring to a boil. Reduce head to low and cook, covered, for 22 minutes. Fluff with fork and serve.