Thai Green Curry

Curry Paste:
2 stalks lemongrass, finely sliced
2 tsp. ground coriander
3 1/2 Tbsp. soy sauce
1 tsp. brown sugar (optional)
2-3 green chilies, deseeded *
1 small onion, quartered
2 cloves garlic
1 inch piece of ginger, peeled and sliced
2-3 kaffir lime leaves, cut into strips with scissors

Stir fry:
3 Tbsp. 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 yam or sweet potato, cubed
½ cup carrot, cut into matchsticks
½ cup broccoli, chopped
1 cup snow peas
1 cup sweet basil, chopped

Curry Paste:
Place all ingredients in a blender. Add a little of the 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 stir until everything is mixed well.

3. Add kaffir lime leaves and cover.

4. Turn heat down to medium-low and allow to simmer, stirring occasionally for about 10 minutes.

5. Add bell pepper, yam/sweet potato and carrots.

6. Cover and cook another 5 minutes.

7. Add broccoli and cook for 5 more minutes.

8. Finally, add snow peas and continue to cook for 2-4 minutes.

9. Garnish with sweet basil.

Serve with rice and enjoy!

*Tip:  When deseeding green chili’s be careful not to touch them as they can burn your fingers.  Use fitted plastic gloves or scrape them out cautiously with a small knife.