Step 1

Set the rice to cook if using.

Step 2

Heat oil in a heavy bottom pot or dutch oven over medium heat, and saute the shallot. Turn your fan on, and stir-fry green curry paste for 2-3 minutes. Add the broth or stock and scrape up all those delicious browned bits. Add the kaffir lime leaves, and veggies, bring to simmer and cover. (Feel free to add chicken now if using.)

Step 3

Once veggies are just tender ( 3-5 minutes) stir in the coconut milk,  salt, sugar and fish sauce.

Step 4

Add the tofu ( or shrimp) and bring to a gentle simmer, simmering uncovered until tofu is warmed through (and shrimp is cooked- pink and curled) Try to prevent this from coming to a hard boil – a gentle simmer will help preserve the coconut’s sweetness.

Step 5

adding more lime if needed. If you need more sweetness, add more sugar.  More depth, add salt or fish sauce. Find your balance. 😉

Step 6

Remember you will be serving this over rice, which will mellow out the intensity of flavor- so I like to keep this on the slightly salty/flavorful side.

Step 7

Add the fresh basil leaves and serve with lime wedges over rice.