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)

Recipe information

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

Green Curry Paste

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)

Need to make a substitution?

Preparation

Step 1
Heat the oil in a large sauté pan over medium until hot but not smoking. Cook the garlic, stirring, until just starting to brown, 1 to 2 minutes. Add the curry paste; cook, stirring, until fragrant, about 1 minute. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.
Step 2
Stir in the stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until the liquid is slightly thickened, about 6 minutes. Stir in the fish sauce, sugar, and lime juice. Simmer 1 minute.
Step 3
Stir in the tofu, and reduce heat to medium-low. Cover, and cook until the vegetables are tender and the tofu is heated through, about 4 minutes. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.
Green Curry Paste
Step 4
Blend all the ingredients in a blender until smooth. The paste can be refrigerated, in an airtight container, up to 3 days, or frozen up to 3 weeks.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Green Curry Paste

Preparation

Step 1

Step 2

Step 3

Green Curry Paste

Step 4

Recipe notes