Thai Green Curry

makes 3-4 servings

For the Green Curry Paste:

1 stalk fresh lemongrass/zest of 1 lemon

1 tablespoon coriander (ground)

2 teaspoon cumin (ground)

2 tablespoons soy sauce

1/2 teaspoon sugar

1 to 3 green chilies (sliced, to taste)

1/4 cup shallot (or purple onion)

3 cloves garlic

1 to 2 inches fresh ginger (grated)

2 kaffir lime leaves (substitute 1 tbsp fresh lime juice)

1 loose cup cilantro (chopped fresh coriander leaves and stems)

1 teaspoon salt

Handful fresh basil

For the Stir-Fry:

1 can coconut milk

1 cup vegetable stock (or faux-chicken stock)

2 kaffir lime leaves (or substitute 2-3 bay leaves)

1 1/2 cups tofu or other protein source

1 small sweet potato (cubed)

1 small zucchini (sliced)

Handful snow peas

Method

• Place all of the "green curry paste" ingredients in a food processor or blender.

• Add 1/3 can coconut milk (or enough to blend the ingredients) and process well.

• Heat a wok or deep frying pan over medium-high heat.

• Drizzle in oil and add the processed paste. Stir-fry until fragrant (about 2 minutes).

• Add stock along with the lime or bay leaves.When the sauce comes to a gentle boil, reduce heat to medium-low or just until you get a nice simmer.

• Add sweet potato plus tofu or wheat gluten.

• Simmer 7 to 10 minutes, or until the sweet potato is soft enough to pierce with a fork.

• Add bell pepper and zucchini.

• Stir and continue cooking for 5 more minutes, or until the vegetables are cooked but still retain their colour and form.

• Reduce heat to low and add about 1/4 cup more coconut milk.

• Stir to dissolve and do a taste-test. If it's not salty enough, add more soy sauce or salt.

• If it's too salty, add a little fresh lime or lemon juice.

• If it's too spicy, add more coconut milk until you reach the desired taste.

• To serve, transfer to a large serving bowl or individual bowls.

• Sprinkle generously with fresh basil. Accompany with rice.