GREEN CURRY PASTE ================= Ingredients ----------- * 12 white peppercorns * 1 tsp coriander seeds * 1 tsp toasted cumin seeds * 4 Thai green chilis, seeds removed if desired to reduce heat * 2 Tbsp crushed fresh ginger * 2 cloves garlic, minced * 1/4 C chopped fresh lemongrass (the center, tender parts of the stalk) * 1 kaffir leaf, snipped into thin strips (substitute 1/2 tsp fresh lime zest if needed) * 1/4 C shallot or purple onion, diced * 1 Tbsp shrimp paste (for a vegetarian curry, use 1 Tbsp golden mountain sauce - or 2 tsp soy sauce if you don't have this) * 1 dash turmeric * 1 C fresh cilantro stems, chopped * 1/2 C Thai basil stems * 2 tsp brown sugar * 1 Tbsp lime juice Procedure --------- 1. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside. 2. Add other ingredients and mix in a food processor, processing to a paste. If necessary, add a few Tbsp coconut milk to help blend ingredients. VEGETARIAN CURRY ================ Ingredients ----------- * 2 C firm tofu * 1 can coconut milk * 1/3 C green curry paste (or to taste) * 1 small onion * 2 kaffir leaves (substitute 1 bay leaf if needed) * 2 tsp palm sugar * 1 red bell pepper * 1 C straw mushrooms * 1 C snow peas * 5-6 red chilies * 1/2 C thai basil Procedure --------- 1. Remove the tofu from the package and place under a heavy pot to squeeze out the liquids (let this sit for at least 1/2 hour). 2. Without shaking, open the can of coconut milk. Spoon about 2/3 cup of the thick cream on top into a medium-size saucepan and heat over medium to high heat. 3. Reduce until smooth and bubbly and until oil begins to separate from the cream. Add the curry paste and fry in the cream for a few minutes until fragrant. Then pour in the remaining milk. 4. Slice the onion into strips and cut the tofu into bite-sized chunks. Add both to saucepan and stir to combine. 5. Reduce to medium-low heat, add kaffir leaves and palm sugar, cover and let simmer, stirring occasionally, for 10 minutes. Add water or vegetable stock as desired to make a thinner sauce. 6. Deseed and chop red pepper into large chunks. Add along with mushrooms and snow peas, stir and continue cooking for 2-3 minutes. Peas should be soft but retain some crispness. 7. Serve over rice or noodles, garnish with chopped thai basil and whole red chilies.