This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
- 1 tablespoon lemongrass, thinly sliced
- 4 tablespoons Go Coconuts Coconutmilk
- 13.5 fl canned coconut milk
- 7 compari tomatoes (any others works too)
- 1 bell pepper, chopped in bite size pieces
- 1⁄2 block tofu, cubed
- 4 kaffir lime leaves
- 2 cups vegetable broth
- 1 tablespoons soy sauce
- 1 teaspoon palm sugar/maple syrup
- 3 tablespoons green curry paste (depending on spice level, adjust with more if needed)
- Salt to taste
For the curry paste (if making at home)
- 5 thai chili
- 6 garlic cloves
- 8 jalapeno’s
- 4 shallot
- 1 thumb galangal
- 1 teaspoon coriander
- 1/4th teaspoon white pepper
- 1⁄2 tablespoon lemongrass
- 1 cup cilantro with stems
- 1/4 teaspoon salt
Top with: Thai basil, cilantro, chili oil, lime wedges
To make your curry paste (optional), preheat your oven to 400 degrees. Roast your thai chili, garlic, jalapeño, shallot and galangal for about 1 hour until charred and toasted. Place in a food processor with galangal, white pepper, coriander, lemongrass, cilantro and salt. Set aside.
In a deep pot/dutch oven, add your coconut milk and vegetable broth. Begin by adding the rest of your ingredients: lemongrass, tomatoes, bell pepper, tofu, keffir lime leaves, soy sauce, palm sugar and your green curry paste.
For extra flavor and creaminess add your coconutmilk. Salt to taste. Let it come to a simmer until the vegetables are cooked but still have texture and crunch (about 15-20 minutes).
Serve and top with thai basil, cilantro, chili oil and lime wedges.