Thai Green Curry with Vegetables and Tofu


2 cups coconut milk

1 tbsp oil 1 large onion, halved and thinly sliced

2 cloves garlic minced

1-2 tablespoons green curry paste ( click for recipe I use canned) (note be careful this is HOT, I used 1 tbsp)

1/2 – 1 cup vegetable broth NOTE start with a half cup, add more if needed I used 1 c. and thought it was too soupy so had to thicken)

2 tablespoons lite soy sauce (or tamari)

1 package ounces extra-firm tofu, cubed and lightly pressed

2-4 cups swiss chard leaves, thinly sliced  instead of chard, use 2-4 cups of any green leafy vegetable  (I used spinach, didn’t have chard)

1 bunch asparagus, ends trimmed and stalks cut into 1-inch pieces

Juice of half a lime

1 teaspoon sugar, agave nectar, or sugar substitute

salt to taste ( I don’t think this is needed)

2 tablespoons chopped fresh cilantro, to garnish

Heat a large, non-stick wok or pan and add oil and the onions. Cook until they begin to soften and then add the garlic and curry paste and cook for another minute.

Add coconut milk. Stir in the vegetable broth, soy sauce, and tofu. Bring to a boil. Reduce the heat and simmer for 5 minutes.

Add the Swiss chard and asparagus and stir well. Cover and simmer, stirring often, until vegetables are tender but asparagus is still slightly crisp. Stir in the lime juice and sweetener and add salt to taste. Serve over rice, garnished with chopped cilantro.  Servings: 6  From

NOTE: if this is too soupy you may thicken with a corn starch slurry.