Tofu and Green Bean Red Curry

Pour 4 oz. of the coconut milk into a pan. Cook on medium for about 3 minutes. Add the red curry paste, soy sauce and agave to the coconut milk. Add mushrooms, stir and cook for 1 minute. Stir in the remaining coconut milk. Bring back to a boil, then add the green beans and tofu cubes. Turn heat down and simmer for 5 minutes. Spoon the curry into a dish and garnish with the sliced red chili peppers, lemon & lime peel and fresh cilantro leaves.