Ingredients
Serves 6
Safflower oil
1 tablespoon ginger – grated
1 tablespoon garlic – crushed
1/2 pound onions – chopped
1/2 pound red and green bell peppers – sliced
2/3 pound green beans – sliced diagonally 2″ long
1/4 head cabbage – chopped (optional, good if having a large group)
1/4 pound carrots – sliced thin on diagonal
1/4 head cauliflower – cut into bite-size florets
1 pound tofu – cut into cubed 1/2″ pieces
2 tablespoons tamari soy sauce
2 tablespoons Thai green curry paste (or to taste)
1 cup coconut milk
1/3 bunch basil leaves (optional) – (Thai basil is best)
2 tablespoons lime or lemon juice
Salt and pepper – to taste
Note: You can substitute other fresh vegetables if desired.
Preparation
- Heat oven to 400 degrees.
- Heat a couple of tablespoons of safflower oil in a wok and saute the ginger and garlic over medium heat for a few minutes
- Add the onions and bell pepper and saute until just barely soft (the peppers should still be brightly colored). Remove from heat.
- Par-steam the green beans, carrots and cauliflower until crisp tender. Be careful not to overcook. Put the cooked vegetables in a strainer, then in a bowl of ice water. When cold let drain.
- Toss the tofu in a small amount of soy sauce until lightly colored, then oil and bake for 20 minutes or until lightly browned. You may also brown them with a little oil in a skillet.
- In a large saucepan, heat a little oil. Add Thai green curry paste and saute for 1 minute. Add coconut milk, soy sauce, and lime juice and continue to cook until the coconut milk bubbles and reduces a little.
- Add vegetables and tofu. Stir in chopped basil leaves.
- Serve with jasmine or basmati rice.
