(Pre-curry)8 oz baby string beans, cut into small pieces
1/2 pound shrimp pieces
1 t. curry powder
Saute onion, garlic and ginger in butter until it just starts to brown. Add coconut milk and the rest of the vegetables, then simmer covered until the vegetables are soft. Add the shrimp (optional), curry and turmeric, then season to taste with the additional ingredients. Add tofu last, and heat through. Allow flavors to meld for 10 minutes, then adjust seasoning if necessary. Serve as a soup or over rice.