Vegetarian Thai Green Coconut Curry (Vegan)

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

SERVES 4

Ingredients:

• 1 + 1/2 cups medium-firm tofu, cubed, OR canned chickpeas (your choice)
• 1 green [or red] bell pepper, chopped into bite-size pieces
• 1 to 1+1/2 cups chopped asparagus OR green beans [broccoli, mushrooms, watercress and lots of other ingredients can be used)
• generous handful cherry tomatoes
• 3/4 can coconut milk
• 1/2 to 3/4 cup vegetable OR faux chicken stock
• 1/2 cup fresh Thai basil OR sweet basil  [we didn't use this and it made for a sweet-savory recipe]
• Optional: 2-3 fresh or frozen kaffir lime leaves

GREEN CURRY PASTE:

• 1 stalk lemongrass, thinly sliced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 1/4 can coconut milk
• 1-3 Thai green chilies OR jalapeno
• 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 (available in most supermarket spice aisles)
• 1 tsp. brown sugar
• 1/2 tsp. sea salt

Preparation:

For more about lemongrass, see: How to Prepare Fresh Lemongrass.

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 coconut 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 or chickpeas. Stir-fry until well saturated with sauce.
4. Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
5. Add the coconut 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.
7. 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 plenty of Thai jasmine rice, and ENJOY!

Original from: http://thaifood.about.com/od/vegetarianthairecipes/r/vegetarianthaigreencurrynew.htm