Thai Red Curry

I make curries in my crockpot. I hope that doesn't offend anyone! Not a fan of soy? Skip it altogether, and use your protein of choice.

Ingredients

4 T red curry paste (less or more to taste)

1 can coconut milk

1/2 c sliced onion

1 c assorted chopped veggies (carrots/potatoes/butternut squash/broccoli)

1/4 c chopped cilantro

1/2 block extra firm tofu, drained and cubed

vegetable stock (or water) to cover

Mix paste and coconut milk until dissolved in crockpot. Add onion, veggies, tofu, and stock to cover. Cook on low for 3 hours, or until slightly thickened and veggies are tender. Serve over rice, topped with cilantro.