Vegetable Green Curry

Yields: 8 Servings

From The Hodo Kitchen

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Ingredients

• 1 (10oz) package Hodo Extra Firm Tofu Locate product

• 4 tbsp green curry paste ( see recipe below or buy pre-made)

• 3 cloves garlic

• 1 tbsp coriander seeds, toasted and ground

• 1 tbsp cumin seeds, toasted and ground

• 2 cup coconut milk

• 6 Thai eggplants, quartered lengthwise or 1 Chinese eggplant, cut into bite-size pieces

• 2 zucchini, cut into bite-size pieces

• 1 carrot, cut into rounds

• 3 Kaffir lime leaves, stems removed, finely minced

• 1 cup bamboo shoots

• 1 tbsp palm sugar

• 1/4 c fish sauce or soy sauce (sub tamari for GF)

• 2 red or green jalapeño, stem and seeds removed, thinly sliced

• 5 sprigs Thai basil, leaves only

• 2 tbsp coconut cream

• A few sprigs of cilantro

Green curry paste:

• 3 tbsp lemongrass, chopped

• 1 tbsp galangal, sliced

• 1 tsp ginger

• 1 tsp fresh turmeric, chopped

• 1 tsp cilantro roots, chopped

• 2 Serrano chilies (with seeds if spicier version is preferred)

• 5 green Thai bird eye chilis (with seeds if spicier version is preferred)

• 1/2 tsp kosher salt

• 1 tsp kaffir lime leaves, chiffonade

• 2 tbsp garlic, chopped

• 3 tbsp shallot, chopped

• 1 tsp coriander seeds, roasted, ground

• 1 tsp white peppercorn, ground

• 1 tsp shrimp paste, omit for vegan

• 1 cup coconut cream

Instructions

1. In a food processor, grind lemongrass till fine, then add galangal, ginger, turmeric and coriander roots.

2. Pulse till ground.  Next add chilies, salt, kaffir and garlic and grind till combine.  Lastly, add shallots and grind till a fine paste forms.  Stir in ground coriander, pepper, and shrimp paste. Add some water if needed to keep mixture turning.

3. In a wok, add the coconut cream and crack the coconut cream by heating the coconut cream on medium high till it begins to bubble and pools of oil begins to form.  If it does not, then add 1 Tablespoon canola oil.  Add curry paste and sliced garlic, and coriander and cumin spices.  Fry till fragrant, and oil has separated, about 5-7 minutes.  Drizzle in the coconut milk. Bring the mixture back to a simmer.

4. Add the eggplant, zucchini, carrots, and the kaffir lime leaves and simmer until the vegetables are tender.

5. Add bamboo shoots and tofu.  Add the sugar, fish sauce and jalapeno. Simmer five more minutes.

6. Remove pan from the heat and stir in the basil leaves. Transfer curry to a serving dish and drizzle with the coconut cream. Garnish with the cilantro sprig.