Thai Green Curry with Tofu and Vegetables

• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 3 tablespoons Green Curry Paste (recipe follows)
• 8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1 1/2-inch pieces
• 1 pound zucchini (about 2 medium), cut into 1/2 x 2-inch sticks
• 3/4 cup homemade or low-sodium store-bought vegetable stock
• 1/4 cup canned unsweetened coconut milk
• 3 fresh or frozen kaffir lime leaves
• 2 tablespoons Asian fish sauce
• 1 teaspoon palm or granulated sugar
• 1 tablespoon fresh lime juice
• 1 package (14 ounces) extra-firm tofu, drained and cut into 3/4-inch cubes
• 4 cups cooked jasmine or basmati rice, for serving
• Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish
• 2 cups coarsely chopped fresh cilantro (leaves and stems)
• 2 fresh lemongrass stalks, bottom 4 inches only, thinly sliced
• 1/3 cup fresh Thai or regular basil leaves
• 5 scallions, white and pale-green parts only, chopped
• 1/3 cup fresh lime juice (about 2 limes)
• 2 fresh green Thai chiles, chopped
• 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
• 2 garlic cloves, chopped
• 2 fresh or frozen kaffir lime leaves (optional)
• 1 teaspoon coarse salt
• (makes 1 1/2 cups)

1. Heat the oil in a large saute pan over medium until hot but not smoking.
2. Cook the garlic, stirring, until just starting to brown, 1 to 2 minutes.
3. Add the curry paste; cook, stirring, until fragrant, about 1 minute.
4. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.
5. Stir in the stock, coconut milk, and lime leaves.
6. Bring to a simmer; cook, stirring occasionally, until the liquid is slightly thickened, about 6 minutes.
7. Stir in the fish sauce, sugar, and lime juice.
8. Simmer 1 minute.
9. Stir in the tofu, and reduce heat to medium-low.
10. Cover, and cook until the vegetables are tender and the tofu is heated through, about 4 minutes.
11. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.
12. Blend all the ingredients in a blender until smooth.
13. The paste can be refrigerated, in an airtight container, up to 3 days, or frozen up to 3 weeks.

vegetable oil, garlic, green curry, green beans, zucchini, vegetable stock, milk, lime leaves, fish sauce, palm, lime juice, extrafirm tofu, basmati rice, fresh purple, fresh cilantro, lemongrass stalks, fresh thai, scallions, lime juice, fresh green thai chiles, ginger, garlic, lime, coarse salt

Taken from www.epicurious.com/recipes/food/views/thai-green-curry-with-tofu-and-vegetables-392703 (may not work)