2 tablespoons canola oil
2 teaspoons minced garllic
1 tablespoon dark brown sugar
2 cans light coconut milk (13.5 ounces each)
2.5 cups organic vegetable broth
1/4 cup fresh lime juice
1/4 cup thinly sliced peeled fresh ginger
2 tablespoons lower sodium soy sauce
1 (14 ounce) package water packed soft tofu, drained and cut into (1-inch) cubes
Heat oil in large saucepan over medium high heat.
Add garlic in pan; saute 30 seconds or until lightly browned. Add curry paste and saute 1 minute and stirring constantly.
Add brown sugar, cook one minute.
Stir in coconut milk, broth, juice, ginger and soy sauce. Reduce heat to low. Cover and simmer for 1 hour.
Add carrot, cook for 6 minutes. Add beans and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan and cook 2 minutes. Garnish with cilantro leaves.