#218 The Case of Thai Green Curry

Thai Green Curry

1/3 cup red onion, roughly chopped

2 cloves garlic

1 teaspoon ginger, roughly chopped

1 teaspoon lemon grass, roughly chopped

1 medium-heat chilli, seeded

zest of 1 lime

small bunch of cilantro

14-oz can light coconut milk

3 tablespoons raw agave syrup

2 rounded teaspoons (for 2 cups) vegetable bouillon powder

1 tablespoon sunflower oil

3 cups green beans

2 carrots, sliced diagonally

1 red pepper, sliced

2 cups mushrooms, sliced

1 bunch basil

1 14-oz can baby corn

3/4 lb firm tofu, cubed

Lightly blend (so that bits of colour remain) the onion, garlic, ginger, lemon grass, chilli, lime zest, cilantro, light coconut milk, raw agave syrup and vegetable bouillon powder to make the green curry sauce.

Sauté the green beans and carrots in the sunflower oil.

When the green beans and carrots start to soften, add the red pepper and mushrooms.

When the vegetables are almost tender-crisp, add the green curry sauce and bring everything to a simmer.

Stir in the basil leaves, baby corn and tofu, and simmer until the corn and tofu are heated through.

Serves 4.

♥ Becki