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Remove White Parts Of Green Onions, And Finely Chop. Chop Greens Into 2 Inch Pieces. In A Large Heavy Skillet Over Medium Heat, Mix Coconut Milk, 3 Tablespoons Soy Sauce, Brown Sugar, Curry Powder, Ginger, And Chile Paste. Bring To A Boil. Stir Tofu, Tomatoes, Yellow Pepper, Mushrooms, And Finely Chopped Green Onions Into The Skillet. Cover, And Cook 5 Minutes, Stirring Occasionally. Mix In Basil And Bok Choy. Season With Salt And Remaining Soy Sauce. Continue Cooking 5 Minutes, Or Until Vegetables Are Tender But Crisp. Garnish With Remaining Green Onion.
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