Thai Green Curry

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

Yield: 
4-6 Servings

Recipe Categories:

Entrees Gluten-Free Nut-Free
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
  • 2-3 Tablespoons coconut milk

Stir-fry

  • 3 Tablespoons safflower oil
  • 1 (16-ounce) can coconut milk
  • 1 (14-ounce) 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 matchstick sliced carrot
  • ½ cup chopped broccoli
  • 1 cup snow peas
  • 1 cup chopped sweet basil
Instructions: 
  1. Place all Curry Paste ingredients in a blender. Add a little coconut milk, enough to keep the blades moving. Blend well. Set aside.
  2. To prepare Stir-fry: 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.
  3. Add tofu and mix well. Add kaffir lime leaves.
  4. Turn heat to medium-low, cover and allow to simmer for about 10 minutes, stirring occasionally.
  5. Add bell pepper, sweet potato and carrots. Cover and cook another 5 minutes.
  6. Add broccoli and cook for 5 more minutes.
  7. Add snow peas and continue to cook for 2-4 minutes.
  8. Garnish with sweet basil. Serve with rice and enjoy!