Green Curry

There is something very hearty about curries. Especially on a cold day! You can make the chili paste in a larger quantity and freeze it for later curry-in-a-hurry use ...

Chili Paste:
2 green thin chilies (thai chilies)
1 tsp lime zest (or kaffir lime zest, available in asian stores)
1 tbsp lemon grass, chopped
1 tsp cumin powder
1 tsp coriander powder
1 small red onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 tsp kosher salt
1 tsp sugar

Put everything into a food processor and give it a whirl

Curry:
1 can coconut milk, lite is good too
1 cup vegetable broth (Click here for a home made broth recipe)
1 tbsp soy sauce
Sliced green pepper, eggplant, medium red onion (1 cup each)
1 cup of fresh basil
2 kaffir lime leaves (or 1 stalk of lemon grass, slit plus some more lime zest)
1/2 cup frozen peas
2 cups firm tofu, cut into medium sized cubes

In a pot, heat the coconut milk on medium heat for a couple minutes until you see the oil seperate
Add the chili paste, kaffir lime leaves/zest and cook on low, covered for about 5 minutes
Add the broth, soy sauce and stir in the vegetables and tofu
Season with more salt and sugar if needed