VEGETARIAN THAI GREEN CURRY

VEGETARIAN THAI GREEN CURRY image

Categories Bean

Yield 4

Number Of Ingredients 21

PASTE
1T lemongrass
2 tsp. ground coriander
3 Tbsp. vegetarian fish sauce
1 tsp. brown sugar
6 serrano chilis
1 small onion
2 cloves garlic
1 thumb-size piece galangal (or ginger), rehydrated and sliced
2 kaffir lime leaves snipped into strips
1 loose cup fresh coriander leaves and stems
1½ tsp. dark soy sauce
OTHER:
2 kaffir lime leaves
1 can coconut milk
1 package firm tofu cubed
1 red bell pepper
1 cup peas
1 cup fresh basil, chopped roughly
1 sweet potato, cubed
3 Tbsp. oil

Steps:

To make green curry paste, place all paste ingredients in a food processor. Add a little of the coconut milk (enough to keep the blades going). Process well. Place oil in dutch oven. Turn heat on medium-high and add paste. Stir fry until fragrant (about 1 minute), then add coconut milk. Add tofu and stir until everything is well mixed. Add kaffir lime leaves and cover, simmer 10 min.. Add bell pepper and sweet potato. Cover and cook another 10 min. Add peas, stir, and continue cooking for 2-4 minutes. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more vegetarian fish sauce, soy sauce, or sea salt. If too salty, add a little fresh lime juice. If too spicy, add more coconut milk until desired mildness is reached. Sprinkle with fresh basil and extra sliced green chilis, if desired.