Ingredients

  • Firm tofu cubes ½  cup
  • Yam cubes, boiled ½  cup
  • Medium red capsicum, cut into chunky pieces 1
  • Snow peas ½  cup
  • Cauliflower florets, boiled ¼ cup
  • Carrot cubes, boiled ¼ cup
  • Oil 2k to 3 tbsps
  • Coconut milk 1 can
  • Kaffir lime leaves 2
  • Vegetable stock 1 cup
  • Fresh basil leaves, chopped ¼ cup
  • Green curry paste
  • Fresh lemongrass, sliced finely and minced 1 stalk
  • Coriander powder 2 tsps
  • Cumin powder ½ tsp
  • Soy sauce 1½ tsps
  • Brown sugar 1 to 2 tsps
  • Green chillies, minced 1 to 3
  • Small onion, chopped 1
  • Garlic, chopped 3 cloves
  • Ginger, sliced 1½ inches
  • Fresh lemon juice 1 tbsp
  • Lemon zest, grated 1 tsp
  • Fresh coriander leaves and stems, chopped 1 cup
  • Fresh basil leaves ¼ cup
  • Dark soy sauce 1 tsp
  • Coconut milk 3 tbsps

Methods

  • 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.
  • 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.
  • Add kaffir lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 2 minutes.
  • Add yam and vegetable stock, mix, cover and simmer another 2 minutes, or till yam is soft enough to pierce with a fork.
  • Add red capsicum, snow peas, cauliflower and carrot and mix well. Check seasoning. Mix well and continue cooking for 2 minutes.
  • Sprinkle generously with fresh basil. Transfer into a serving bowl and serve hot with a bowl of steamed rice.