Thai Curry Recipe

Thai Green Curry with Vegetables and Tofu

Thai Green Curry With Vegetables And Tofu

Ingredients

Makes 4 Servings

• 2 teaspoons thai green curry paste
• 1 14-ounce can coconut milk, light or regular (about 1¾ cups)
• 1½ cups vegetable broth or reconstituted bouillon
• 1 small slice lemon
• 2 to 3 tablespoons thai fish sauce or soy sauce
• ½ medium red or yellow onion, diced
• 1 small yellow crookneck or summer squash, cut into ½-inch-thick slices
• 1 small zucchini, cut into ½-inch-thick slices
• 2 heaping cups cauliflower florets
• 2 heaping cups chopped broccoli
• 1 medium carrot, diced
• ½ pound small white mushrooms
• half a medium red bell pepper, diced
• ½ pound firm tofu, cut into ½-inch cubes
• 1/3 cup minced fresh cilantro

Method

1. Put the curry paste in a medium-large saucepan, add the coconut milk and broth or bouillon, and whisk until smooth
2. Add the lemon slice
3. Set the pan over high heat and bring the mixture to a boil
4. Then turn the heat all the way down to the lowest possible setting and simmer gently, stirring occasionally, for 15 minutes
5. Between stirrings, keep the pan partially covered
6. About 10 minutes into the simmering, remove and discard the lemon slice
7. Stir in the fish sauce or soy sauce, along with all the vegetables and the tofu
8. Bring it back to a boil
9. Then once again turn the heat all the way down to the lowest possible setting
10. Simmer, partially covered, for about 10 minutes, or until the vegetables are just tender
11. Stir in the cilantro at the very last minute, and serve hot, over rice