Thai Green Curry

Method

1. To make green curry paste, put lemongrass, coriander powder, cumin powder, soy sauce, brown sugar, green chillies, onion, garlic, ginger, lemon juice, lemon zest, coriander leaves and stems, basil leaves, dark soy sauce and 3 tbsps coconut milk in a blender jar and blend to a smooth paste.
2. Heat oil in a non-stick wok, add paste and saute for 1-2 minutes or till fragrant. Add coconut milk and tofu and mix well.
3. Add kaffir lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 2 minutes.
4. Add yam and vegetable stock, mix, cover and simmer another 2 minutes, or till yam is soft enough to pierce with a fork.
5. Add red capsicum, snow peas, cauliflower and carrot and mix well. Check seasoning. Mix well and continue cooking for 2 minutes.
6. Sprinkle generously with fresh basil. Transfer into a serving bowl and serve hot with a bowl of steamed rice.

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