To make the curry paste, place all the ingredients in a food
processor and process until smooth.
Heat the oil in a frying pan, add the onion and cook for 5
minutes, or until soft. Add 4 T curry paste and cook, stirring, for
2 minutes. Stir in the coconut cream and 1 C water, and season
with salt. Bring to the boil and add the kaffir lime leaves and
tofu. reduce the heat and simmer for 8 minutes, stirring often.
Stir in the lime juice and Thai basil and serve.
Note- The recipe for curry paste makes 1 cup, but you will only
need 1/3 C. Freeze the remaining paste in two portions to use at a
later date.
Originally Submitted
12/5/2012
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