Step 1

Once you begin cooking things move quickly. So it helps to have everything prepped and ready to go. Preheat a large, high-sided skillet or saute pan over medium-low heat.

Step 2

Add the oil, if using, and green curry paste. Stirring frequently, cook for about 1 minute.

Step 3

Increase heat to medium and add the onion and mushrooms. Cook until softened, about 3 minutes.

Step 4

Add the garlic, ginger, lemongrass, if using, and cubed tofu. Cook for about 4 minutes, stirring occasionally. Add the red pepper, broccoli, and snow peas and cook for 2 minutes. Add the zest of half of a lime to the pan.

Step 5

Add the can of full-fat coconut milk to the pan. Next, add about half of the can of lite coconut milk. Dissolve the starch in the can with the remaining lite coconut milk. Add this to the pan, and bring to a low boil. Reduce to a simmer, and cook for about 4 minutes or until the sauce has thickened and the vegetables are crisp-tender.

Step 6

Serve with rice, fresh cilantro and lime.