Thai Green Curry

• 2 or 3 cans coconut milk (unsweetened)
• 1.5 cups fried tofu
• .5 cup bamboo shoots
• .5 cup water chestnuts
• 1 red bell pepper
• .5 cup or 1 can baby corn
• 3 T. Thai green curry
• 2 T. light oil (like canola)
• juice from 2-3 limes (maybe. Knocked flavor out of balance last time)
• 2 T. fresh grated ginger
• handful of fresh basil

Directions:
Fry the curry & oil over medium heat for 3-4 minutes (to open the fragrance). Add all other ingredients (except for lime, basil & ginger) and lower heat. Coconut milk should never come to a boil. Cook until fully heated. Add lime, basil & ginger. Cook another 2-3 minutes and serve.