From Cooking Light
I've made this recipe twice in the past week. If you don't like cilantro I think you can use Italian parsley.
1 1/4 cups fresh cilantro leaves
3 tablespoons green curry paste
3 tablespoons rice vinegar
1 1/2 tablespoons brown sugar
1 15-ounce can light coconut milk
1 14-ounce package lite firm tofu, drained and cubed
12 baby bok choy, cut into wedges
1 8-ounce can bamboo shoots or water chestnuts (I have not been able to find bamboo shoots)
3 tablespoons lower-sodium soy sauce
1/8 teaspoon sea salt
1/2 cup roasted unsalted peanuts, chopped
brown rice (you can use pre-cooked brown rice or fresh)
How to make it
1. Combine cilantro (reserve a few sprigs aside for garnish at the end) and next 4 ingredients (through coconut milk) in a blender or Vitamix. You can use a food processor but you'll get little bits of cilantro, which I think is fine.
2. Bring curry mixture and tofu to a boil in a Dutch oven over high heat; stir gently. Add bok choy, bamboo shoots or water chestnuts, soy sauce, and salt to pan. Cover pan, reduce heat and simmer 4 or 5 minutes.
3. Add peanuts. Sprinkle with a few sprigs of cilantro.
4. Serve over brown rice.