Green Curry Tofu Bowl

• 10 fresh green chilies (the Asian ones that are "warm" not "hot")
• 1 shallot
• 2 garlic cloves
• 1 cup fresh cilantro, chopped
• 1 tablespoon fresh ginger, grated
• 1 tablespoon fresh lemongrass, finely chopped
• 1 tablespoon coriander, ground
• 1 teaspoon cumin
• 1 tablespoon pink peppercorns
• 12 teaspoon turmeric
• 1 -2 tablespoon lime juice (as needed for moisture)
• 1 tablespoon canola oil
• 1 onion, julienned
• 1 (13 ounce) can coconut milk
• 1 cup water (or stock)
• 5 kaffir lime leaves
• 1 lb firm tofu (large dice)
• 1 tablespoon lime juice
• 2 tablespoons fresh basil, chiffonade

1. Process the first 11 ingredients until smooth.
2. Start with 1 T lime juice, adding more if it is dry.
3. This is your homemade curry paste!
4. Use about 1/3 of it now, and save the rest (I freeze it in Tablespoon-size scoops).
5. In a medium skillet, heat the oil and saute the onion until soft (5 minutes).
6. Add 3-5 T curry paste (depending on your heat tolerance and the heat of those chillies) and let heat for a minute.
7. Stir in the coconut milk and stock or water.
8. Tear the lime leaves and add to pan--bringing it to a simmer.
9. Season with salt and pepper and then add the tofu.
10. Cook for about 7-8 minutes on a low simmer (mustn't boil).
11. When ready serve in a bowl or over rice garnished with remaining lime juice and fresh basil.

green chilies, shallot, garlic, fresh cilantro, fresh ginger, fresh lemongrass, coriander, cumin, peppercorns, turmeric, lime juice, canola oil, onion, coconut milk, water, lime, firm tofu, lime juice, fresh basil

Taken from www.food.com/recipe/green-curry-tofu-bowl-162692 (may not work)