For Green Curry Paste:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ cup fresh basil leaves, chopped
½ cup fresh cilantro leaves, chopped
2 green bird’s eye (also called Thai) chili peppers, chopped
1 tablespoon chopped lemongrass (optional), chopped
¼ medium onion, chopped
2-inch piece ginger root, chopped
2 garlic cloves, chopped
1 small lime, rind, chopped
For Vegetables and Tofu:
1 15-ounce can light coconut milk
¾ medium onion, sliced
8 ounces eggplant, sliced
4 ounces mushroom, sliced
1 small bell pepper, sliced
1 14-ounce package extra firm tofu, cubed
3 tablespoons soy sauce
Toppings:
12 leaves Thai basil
4 kafir lime leaves (optional)
Recipe and photo courtesy of Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian [1]
Links
[1] https://sharonpalmer.com