Thai veggie curry with so many flavours using lemon grass, fresh/frozen lime kaffir leaves (fresh lime juice works), thai curry spice, tamarind concentrate (opt.), veggies of choice, canned coconut cream, marinated tofu in fresh ginger, garlic, and coconut aminos (use the marinade too!), and lastly lots of fresh cilantro and thai basil. Stir-fry in a wok, add the coconut cream and marinated tofu and herbs after the veggies are tender. Serve over rice noodles or rice. Enjoy! Tastes even better heated up so make extra!