Vegan Thai Green Curry

1. 1

   In a sturdy food processor, add all curry paste ingredients. Process first on low for 3-4 minutes, then on high for an additional 5-10 minutes, until paste forms.

2. 2

   In a large wok, melt coconut oil. Add all vegetables and tofu, and sautee until onions soften. Add coconut milk and 1/2 c of curry paste.

3. 3

   Remaning curry paste will keep in the refrigerator for 1 month, or can be canned on the stovetop to store up to 1 year.

No additional tips available.