Coconut Tofu Curry

I made some coconut tofu curry, using a coconut from my parent's back yard in Grand Cayman, husked it myself, and brought it all the way back to Kirksville, MO to use. Unfortunately, i waited a little to long to use it, so I didn't get as much coconut milk out of it when I tried to juice it. Thus, I ended up throwing in all the shredded coconut into the curry mixture. Needless to say, the recipe was very unhappy with this, as the juiced coconut bits dried up all the liquid in what would have otherwise been a delicious curry recipe. I will hope to one day remake this recipe, and do it properly (using canned coconut milk, or a coconut that has enough milk in the meat).

Coconut Tofu Curry
adapted from all recipes

Ingredients:
1 bunch green onions
7 oz. coconut milk
2 T. soy sauce
1/4 t. brown sugar
3/4 t. curry powder
1/2 t. fresh ginger, minced
8 oz. tofu, diced
2 roma tomatoes, diced
1/2 yellow bell pepper, diced
2 oz. mushrooms, diced
2 T. fresh basil, chopped
2 cups bok choy

Instructions:
1. Mince the white portion of the green onions, and chop into small rounds the green part of the green onion (keeping these parts separate).
2. In a large skillet over medium heat, combine coconut milk, soy sauce, brown sugar, curry powder, and fresh ginger. Bring to a boil.
3. Stir in tofu, tomatoes, bell pepper, mushrooms, white part of green onion, bok choy, and basil. Cover and cook, stirring occasionally, until bok choy is desired tenderness. Garnish with green part of green onion.