Name: Thai Green Curry with Tofu
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Cuisine: thai
Ingredients: 1 tbsp coriander seeds; 0.5 tbsp cumin seeds; 0.5 tsp black peppercorn; 5 null green chiles (such as Serrano, stems removed and cut into large pieces); 3 stalk lemongrass (white part only, chopped); 2 null shallots (peeled and quartered); 8 cloves garlic (peeled); 1 inch fresh ginger (piece, peeled and cut into pieces); 1 null lime zest (grated rind of 1 lime); 0.25 cup cilantro (leaves or italian parsley (optional)); 2 tbsp water (more as needed); 0.25 cup raw cashews; 0.25 cup desiccated coconut (dried, unsweetened); 2 cups water; 1.5 tsp cornstarch (or arrowroot powder); 1 null large onion (halved and thinly sliced); 2 cloves garlic (minced); 2 tbsp green curry paste; 1 cup vegetable broth; 2 tbsp light soy sauce (or gluten-free tamari); 1 14-ounce package extra-firm tofu (cubed and lightly pressed); 4 cups swiss chard (leaves, thinly sliced (or other leafy green)); 1 bunch asparagus (ends trimmed and stalks cut into 1-inch pieces); 0.5 null lime juice (juice of half a lime); 1 tsp agave nectar (or sugar substitute); null null salt (to taste); 2 tbsp fresh cilantro (chopped, to garnish)

Instructions

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1

For the paste: Toast the coriander seeds (1 tbsp) and cumin seeds (0.5 tbsp) in a small, dry skillet for about 2 minutes over high heat until fragrant. Remove to a bowl and cool. Grind them and the black peppercorn (0.5 tsp) until powdered. Place the spices and all remaining paste ingredients: green chiles (5 medium), lemongrass (3 stalks), shallots (2), garlic (8 cloves), fresh ginger (1 inch), zest (1 lime), cilantro (0.25 cup) (optional: or italian parsley), and water (2 tbsp) into a food processor. Process until a thick paste forms, scraping down sides as needed. Add more water if necessary to keep the mixture moving. Store in a tightly covered jar in the refrigerator for 2-3 weeks or freeze.
2

For the cashew-coconut milk: Place the raw cashews (0.25 cup) and desiccated coconut (0.25 cup) into a 2-cup measure. Add water (2 cups) to reach the 2-cup line. Let them stand for at least 20 minutes (preferably several hours). Transfer to a blender and blend at highest speed until as smooth as possible. Add cornstarch (1.5 tsp) and blend again.
3

Heat a large, non-stick wok or pan and add the onion (1 large). Cook until it begins to soften, adding a splash of water if needed to prevent sticking. Add the garlic (2 cloves) and green curry paste (2 tbsp) and cook for another 1 minute.
4

Briefly blend the cashew-coconut mixture again and add it to the wok. Stir in the vegetable broth (1 cup), light soy sauce (2 tbsp), and package extra-firm tofu (1 14-ounce). Bring to a boil, then reduce heat and simmer for 5 minutes.
5

Add the swiss chard (4 cups) and asparagus (1 bunch) and stir well. Cover and simmer, stirring often, until the vegetables are tender but the [asparagus] is still slightly crisp. Stir in the juice (0.5 lime) and agave nectar (1 tsp), and add [salt] to taste. Serve over brown rice, garnished with fresh cilantro (2 tbsp).