Green Curry Tofu Bowl

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 10 fresh green chilies (the asian ones that are "warm" not "hot")
• 1 shallot
• 2 garlic cloves
• 1 cup fresh cilantro, chopped
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fresh lemongrass, finely chopped
• 1 tablespoon coriander, ground
• 1 teaspoon cumin
• 1 tablespoon pink peppercorns
• 1/2 teaspoon turmeric
• 1 -2 tablespoon lime juice (as needed for moisture)
• 1 tablespoon canola oil
• 1 onion, julienned
• 1 (13 ounce) can coconut milk
• 1 cup water (or stock)
• 5 kaffir lime leaves
• 1 lb firm tofu (large dice)
• 1 tablespoon lime juice
• 2 tablespoons fresh basil, chiffonade

Recipe

• 1 process the first 11 ingredients until smooth. start with 1 t lime juice, adding more if it is dry. this is your homemade curry paste! use about 1/3 of it now, and save the rest (i freeze it in tablespoon-size scoops).
• 2 in a medium skillet, heat the oil and sauté the onion until soft (5 minutes). add 3-5 t curry paste (depending on your heat tolerance and the heat of those chillies) and let heat for a minute.
• 3 stir in the coconut milk and stock or water.
• 4 tear the lime leaves and add to pan--bringing it to a simmer. season with salt and pepper and then add the tofu. cook for about 7-8 minutes on a low simmer (mustn't boil). when ready serve in a bowl or over rice garnished with remaining lime juice and fresh basil.