"Can be "supped" like a soup but is nice over rice."
fresh green chilies
( the Asian ones that are "warm" not "hot")
fresh cilantro, chopped
fresh ginger, grated
fresh lemongrass, finely chopped
1 -2 tablespoon
( as needed for moisture)
1 (13 ounce) cans
( or stock)
kaffir lime leaves
( large dice)
fresh basil, chiffonade
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).
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.
Stir in the coconut milk and stock or water.
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.