Pooh bear, I just made this and tastes so yummy, my husband loves it too!
Thanks for a great recipe  :)>>>

;)b

I love spicy thai food....I have quite a few recipes I like to make. I  can post more if you like. I'm glad you liked it!

Here you go, two more. Most of these I just use tofu, but I'm sure you could use any meat sub.

Low(er) Fat Thai Tofu Curry

INGREDIENTS:
• 1 14-ounce can “lite” coconut milk
• 3 tbsp soy sauce or tamari
• 1 tsp brown sugar
• 2 tsp curry powder
• 1 tsp bottled minced ginger
• 2 tsp chili-garlic sauce (or a little more to taste)
• 1 block extra firm tofu, cut into 1/2“ cubes
• 1 spicy red pepper, de-seeded and chopped
• 2 cups mushrooms, sliced
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 2 bunches scallions, chopped into 1-inch pieces (if I don't have scallions, sometimes I just use chives)
• 2-3 baby bok choy, (green parts) chopped (or 1 can bok choy)

PREPARATION:
Place coconut milk in a large sauce pan. Add soy sauce, sugar, curry powder, ginger and chili-garlic sauce, and stir. Gradually bring to a boil over a medium heat. Add tofu pieces, red pepper, mushrooms, carrots, celery and scallions.
Cover and cook for 5-6 minutes. Stir in bok choy and simmer for 5 minutes more. Serve over Jasmine rice or whole grain rice, with juices.

Per Serving: Approx. Calories 201/serving. Recipe makes 4 servings

SPICY ORANGE SESAME TOFU STIR FRY

Makes 4 servings

Ingredients:
• 1 block extra firm tofu, cut into thin strips lenght and width wise
• 1 cup orange juice
• 1 tbsp orange zest (orange peel finely chopped, optional)
• 3/4 cup orange pieces (orange wedges cut into ¼ - ½” chunks, or canned mandarin oranges works too)
• 1/4 cup soy sauce
• 1 1/2 teaspoons Ground Ginger
• 1 teaspoon Garlic Powder
• 1 teaspoon – 2 tbsp Red Pepper flakes (depending how spicy you like)
• 4 teaspoons Sesame Seed, toasted*, divided
• 6 cups sliced vegetables (broccoli, sugar snap peas, onion, water chestnuts or red bell pepper)
• 1 tablespoon vegetable/cooking oil (I like coconut oil)
• 1 tablespoon cornstarch
• 1 tablespoon sugar

Directions:
Slice tofu and place in self-closing plastic bag or Tupperware container. Combine orange juice, orange zest, soy sauce, ginger, garlic powder and red pepper. Reserve half of the marinade; pour remaining marinade over tofu. Marinate in refrigerator preferably over night.

Sauté tofu and 3 teaspoons toasted sesame seed in hot oil in a large skillet over high heat about 3-5 minutes or until tofu is browned.

Remove tofu from skillet. Add vegetables and orange cubes. Cook and stir until veggies are crisp and tender, about 3-5 minutes.

Combine reserved marinade with cornstarch and sugar.
Add to skillet and bring to a boil. *Note, after boiling, if sauce ends up being to thick, add a little water or orange juice.

Return tofu to skillet. Stir and heat through.

Top with remaining 1 teaspoon toasted sesame seed and serve over rice, if desired.

*Toasting Sesame Seed: Heat seeds in a dry skillet over medium-high heat, stirring frequently until seeds are golden-brown and fragrant. Pour out of hot pan to avoid over-toasting.
Nutritional Information:
Per One Serving: About 342 Calories