Step 1

Make the homemade Green Curry Paste (or use store-bought) in advance.

Step 2

Boil the tofu. Bring a medium saucepan of water to a boil. Slice the tofu into 4 vertical slabs, and gently press down on them with a towel several times to remove excess water. Chop the tofu into ½ to ¾-inch (~1.5 cm) cubes. Once water is boiling, add 1 TBSP kosher salt (or 1 ½ to 2 teaspoons sea salt), followed by the tofu. When the water returns to a boil, set a timer for 2 minutes. Use a strainer or slotted spoon to remove the tofu and set aside, or drain in a colander.Note: If you want pan-fried or baked tofu, check out blog post.

Step 3

Cook the curry. Heat a deep 12-inch sauté pan or medium Dutch oven over medium-high heat. Once hot, add about 4 tablespoons of the coconut milk. Let it bubble and sizzle, and cook until the oil starts to separate from the milk, 1 ½ to 2 minutes. If it doesn’t really separate, don't worry (depends on the brand).

Step 4

Add the curry paste, plus extras if using store-bought curry paste. Cook, stirring frequently, for about 3 minutes, until it starts to dry out a bit. The curry paste might sputter so stand back. If the paste sticks, deglaze with a splash of water.

Step 5

Add the rest of the coconut milk, lime leaves, sugar, and soy sauce, and stir to combine. Turn up the heat to bring the curry to a rapid simmer and cook for 3 to 4 minutes, or until the sauce just starts to thicken.

Step 6

Add the boiled tofu (if using) and gently toss. Add your vegetables of choice and the broth. Stir to submerge the veg (it's okay if not totally submerged).Partially cover the pan and bring to a rapid simmer, and cook for 6 to 8 minutes, or until the veg is tender but still crisp.

Step 7

Off the heat, add a squeeze of lime, as needed. Taste, adding more soy sauce, or sugar as needed. Remove lime leaves if used. Stir in Thai basil and mild red chiles, if using. Serve over cooked rice and garnish with extra Thai basil.