Thai Green Curry

Ingredients

Curry Paste

• 2 stalks lemongrass, finely sliced
• 2 teaspoons ground coriander
• 3½ Tablespoons soy sauce
• 1 teaspoon brown sugar (optional)
• 2-3 green chiles, de-seeded *
• 1 small onion, quartered
• 2 cloves garlic
• 1" piece of ginger, peeled and sliced
• 2-3 kaffir lime leaves, cut into strips with scissors

Stir fry

• 3 Tablespoons oil for frying
• 1-2 cans coconut milk
• 1 package firm tofu, cut into bite-sized pieces
• 2-3 kaffir lime leaves
• 1 red bell pepper, cut into matchsticks
• 1 small sweet potato, cubed
• ½ cup carrot, cut into matchsticks
• ½ cup broccoli, chopped
• 1 cup snow peas
• 1 cup sweet basil, chopped

Instructions

Curry Paste

1. Place all ingredients in a blender. Add a little coconut milk, enough to keep the blades moving. Blend well.

Stir fry

1. Heat oil in a wok or deep frying pan on medium-high heat and add the curry paste. Stir-fry until fragrant, then add remaining coconut milk.
2. Add tofu and mix well. Add kaffir lime leaves.
3. Turn heat to medium-low, cover and allow to simmer for about 10 minutes, stirring occasionally.
4. Add bell pepper, sweet potato and carrots.
5. Cover and cook another 5 minutes.
6. Add broccoli and cook for 5 more minutes.
7. Finally, add snow peas and continue to cook for 2-4 minutes.
8. Garnish with sweet basil.
9. Serve with rice and enjoy!

* Tip: When de-seeding green chiles be careful not to touch them, as they can burn your fingers. Use fitted plastic gloves or remove seeds cautiously with a small knife.

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