Vegetarian Thai Green Curry (Shared by Kate Brumerskyj, Dietitian)

Serves 4

Prep time 20 minutes

Cook time 18 minutes

Ingredients:

·      1 1/2 cups medium-firm tofu, cubed

·      1 green bell pepper, chopped into bite-size pieces

·      1 to 1+1/2 cups chopped asparagus OR green beans

·      generous handful cherry tomatoes

·      3/4 can light and creamy coconut flavoured evaporated milk

·      1/2 to 3/4 cup vegetable stock

·      1/2 cup fresh basil

·      2-3 fresh lime leaves

GREEN CURRY PASTE:

·      1 stalk lemongrass, thinly sliced

·      1/4 can light and creamy coconut flavoured evaporated milk

·      1-3 Thai green chilies

·      1 compressed cup chopped coriander/cilantro, leaves & stems

·      1 shallot, chopped

·      4-5 cloves garlic

·      1 thumb-size piece galangal OR ginger, sliced

·      1 Tbsp. soy sauce

·      2 Tbsp. fresh lime juice

·      1/2 tsp. ground cumin

·      1/2 tsp. ground coriander

·      1/2 tsp. ground white pepper

·      1 tsp. brown sugar

·      1/2 tsp. sea salt

Preparation:

1.     Place all 'green curry paste' ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more evaporated milk if using a blender). To make sauce by hand: Mince and stir all sauce ingredients together in a bowl, OR use a pestle & mortar to mash dry ingredients followed by liquid ingredients. Set aside.

2.     Place a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.

3.     Add the tofu. Stir-fry until well saturated with sauce.

4.     Add the stock plus lime leaves. Stir and reduce heat to medium-low. Gently simmer 5 minutes.

5.     Add the evaporated milk, plus vegetables (except basil) and continue simmering 5-7 minutes, or until softened.

6.     Remove curry from heat and taste-test for salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, add more coconut milk. If you'd like it sweeter, add a little more sugar.

Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice. Serve with a low Glycaemic Index (GI) rice such as low GI brown rice or Doongara rice.

(Original recipe thanks to about.com)