Green Curry

All You Need

4 tbsp of Tocha Verde

Curry:

• 400 ml coconut milk
• 350 ml water or stock
• 12 fried tofu puffs
• 1 Japanese eggplant
• 1 cup snow peas
• 1 cup cherry tomatoes
• 1/2 cup broccolini or kailan
• 1 Anaheim pepper
• 1 sweet red pepper
• 1 lime, juiced

Paste:

• 4 tbsp Tocha Verde
• 1 small shallot
• 1 knob of ginger
• 1 handful cilantro stems
• 10 basil leaves, Thai preferable
• 1 green chili
• 2 tsp salt
• 1 lemongrass stalk

Garnish:

• Cilantro

To Do List

1. Dice the lemongrass finely and rough chop the remaining paste ingredients, then blend in a food processor until smooth.
2. Add half the coconut milk to a pan and bring to medium heat, reducing by half or until the fat separates from the milk, around 8 minutes.
3. Add the paste to the milk and stir fry gently but continuously until thick.
4. Add the tofu, eggplant, the remaining coconut milk and the water or stock. Cover and simmer for 20 minutes.
5. Add the snow peas, cherry tomatoes and broccolini, allowing them to just cook through, around 2 minutes.
6. Cut and squeeze the fresh lime to taste.
7. Garnish with cilantro and serve over rice.