Vegan Thai Green Curry

• Curry Paste:
• 1 bunch cilantro
• 1 bunch fresh basil leaves
• 1/4c lime juice
• 2 stalks lemongrass
• 2 cloves garlic
• 4 tbsp wheat free tamari
• 2 tbsp coconut oil
• 2 golf-ball sized chunks galang (or regular ginger)
• 1 tbsp salt
• For the curry:
• 1/4 c coconut oil
• 2 cans coconut milk
• 2 c diced eggplant
• 2 c diced tofu
• 1 large onion, diced into 1" chunks

1. In a sturdy food processor, add all curry paste ingredients. Process first on low for 3-4 minutes, then on high for an additional 5-10 minutes, until paste forms.
2. In a large wok, melt coconut oil. Add all vegetables and tofu, and sautee until onions soften. Add coconut milk and 1/2 c of curry paste.
3. Remaning curry paste will keep in the refrigerator for 1 month, or can be canned on the stovetop to store up to 1 year.

curry, cilantro, fresh basil, lime juice, stalks lemongrass, garlic, tamari, coconut oil, golfball sized chunks galang, salt, curry, coconut oil, coconut milk, eggplant, tofu, onion

Taken from www.epicurious.com/recipes/member/views/vegan-thai-green-curry-52763641 (may not work)