In A Hurry Green Curry

Recipe from 101 Cookbooks

2 teaspoons green curry paste*
scant 1/2 teaspoon salt
1 14-ounce can coconut milk (light ok)
1 large onion, sliced
14 ounces water or light vegetable broth
6 ounces of firm tofu cut into 1/2 inch cubes
1 cup peas, fresh or frozen
2 cups asparagus, cut into 1/2-inch segments
squeeze of fresh lime juice
1/4 cup small basil leaves

In a large thick bottom pot over medium heat whisk the curry paste with the salt and a small splash of the coconut milk. Simmer for just a minute. Add the onion and saute until it softens up, just a minute or so. Add the rest of the coconut milk and broth and simmer for another five minutes. Taste and adjust for flavor - this would be the time to add more curry paste if needed (see headnotes).

Stir in the tofu and (JUST BEFORE SERVING) the peas and asparagus, simmer for just a minute or two, just long enough for the vegetables to cook a bit. Finish the pot with a squeeze of lime and basil leaves. Taste, and adjust seasoning again if needed.

Serves 4.