Thai Green Curry
30 minutes or fewer
Some Thai green curry pastes contain shrimp paste, so look for vegetarian versions in the Asian foods section of the supermarket.
2 Tbs. vegetable oil
4 shallots, minced
2 tsp. Thai green curry paste
1 14-oz. can low-fat coconut milk
½ cup whole basil leaves
2 Tbs. grated lime zest
1 15-oz. can sliced bamboo shoots, packed in water
¾ lb. frozen precut green beans
½ lb. white round or other waxy potatoes, cut into ½-inch cubes
2 carrots, shredded
1 8-oz. pkg. Thai-flavored baked tofu, cut into strips
2 Tbs. low-sodium soy sauce
- Heat oil in large pot over medium heat. Add shallots and curry paste; stir-fry 1 minute.
- Blend coconut milk with 1?4 cup basil and lime zest in blender or food processor; add mixture to pot. Add bamboo shoots with their water, green beans, potatoes, carrots and salt to taste. Stir, and cook uncovered 10 minutes.
- Add tofu and soy sauce. Cook 5 minutes, until green beans are just tender.
- Add remaining basil and serve.