Green Curry with Tofu

This is such a colorful stew/soup with plenty of tasty veggies. You can use Thai green curry paste from the store or make your own. I use the store version. If you want to try your hand at making one, there are plenty of good recipes on the inter web  This is vegan, however if you prefer, you could use chicken. This recipe is adapted from one at 101 Cookbooks.

Green Curry with Tofu

1/2 t salt

1 T soy sauce

1 package firm tofu, cut into cubes (6 ounces)

1 1/2 cups chopped veggies, such as eggplant, green beans, red pepper, broccoli, arugula (chop them in sizes that will cook at the same time)

1 medium sliced onion

1 T lime juice

1 cup coconut milk (the full fat kind in the can, not the water)

1 cup water

1 1/2 T Thai green curry paste

sliced basil leaves for garnish

Put a bit of the coconut milk in the pan with 1/2 the curry paste (once you are at the tasting stage, you will add the rest of the paste if you need it), salt and onions. Stir and saute until onions are slightly softened. Add the rest of the coconut milk and broth and bring to a boil. Reduce the heat and simmer for 5 minutes or so. Add tofu and veggies, wait on the arugula or other green until closer to when you serve it so it doesn't overcook. 

Stir and simmer until veggies are how you like them, 10 minutes or less. 

When cooked add the soy sauce and a good squeeze of lime and taste it. Add more curry paste, some salt or sugar and more lime juice, as needed. Serve over rice with basil leaves.