Green Curry Tofu Bowl

Can be "supped" like a soup but is nice over rice.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 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

Directions

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.