Thai Green Curry with Tofu and Vegetables

Name: Thai Green Curry with Tofu and Vegetables
Yield: serves 2 to 4
Ingredients: 2 tablespoons vegetable oil; 4 garlic cloves, minced; 3 tablespoons Green Curry Paste (recipe follows); 8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1 1/2-inch pieces; 1 pound zucchini (about 2 medium), cut into 1/2 × 2-inch sticks; 3/4 cup homemade or low-sodium store-bought vegetable stock; 1/4 cup canned unsweetened coconut milk; 3 fresh or frozen kaffir lime leaves; 2 tablespoons Asian fish sauce; 1 teaspoon palm or granulated sugar; 1 tablespoon fresh lime juice; 1 package (14 ounces) extra-firm tofu, drained and cut into 3/4-inch cubes; 4 cups cooked jasmine or basmati rice, for serving; Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish; 2 cups coarsely chopped fresh cilantro (leaves and stems); 2 fresh lemongrass stalks, bottom 4 inches only, thinly sliced; 1/3 cup fresh Thai or regular basil leaves; 5 scallions, white and pale-green parts only, chopped; 1/3 cup fresh lime juice (about 2 limes); 2 fresh green Thai chiles, chopped; 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger; 2 garlic cloves, chopped; 2 fresh or frozen kaffir lime leaves (optional); 1 teaspoon coarse salt; (makes 1 1/2 cups)

January 26, 2012

Recipe notes