Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
- SERVES 4
- 1 + 1/2 cups medium-firm tofu, cubed, OR canned chickpeas (your choice)
- 1 green bell pepper, chopped into bite-size pieces
- 1 to 1+1/2 cups chopped asparagus OR green beans
- generous handful cherry tomatoes
- 3/4 can coconut milk
- 1/2 to 3/4 cup vegetable OR faux chicken stock
- 1/2 cup fresh Thai basil OR sweet basil
- Optional: 2-3 fresh or frozen kaffir lime leaves
- GREEN CURRY PASTE:
- 1 stalk lemongrass, thinly sliced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
- 1/4 can coconut milk
- 1-3 Thai green chilies OR jalapeno
- 1 compressed cup chopped coriander/cilantro, leaves & stems
- 1 shallot, chopped
- 4-5 cloves garlic
- 1 thumb-size piece galangal OR ginger, sliced
- 1 Tbsp. soy sauce
- 2 Tbsp. fresh lime juice
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
- 1 tsp. brown sugar
- 1/2 tsp. sea salt
- Place all 'green curry paste' ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). To make sauce by hand: Mince and stir all sauce ingredients together in a bowl, OR use a pestle & mortar to mash dry ingredients followed by liquid ingredients. Set aside.
- Place a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.
- Add the tofu or chickpeas. Stir-fry until well saturated with sauce.
- Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
- Add the coconut milk, plus vegetables (except basil) and continue simmering 5-7 minutes, or until softened.
- Remove curry from heat and taste-test for salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, add more coconut milk. If you'd like it sweeter, add a little more sugar.
- Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice. Serve with plenty of Thai jasmine rice, and ENJOY!