Vegetarian thai green curry and tofu recipe

I?ve been craving some Thai green curry for awhile now.  Like, a long while.  Sure, I could go to the local Thai place, which is tasty and priced right, but half the joy comes from cooking your own.  Bonus points there.  And sure, I could add chicken, beef, whatever, but there?s no shame ?health wise, environmental wise, etc. ?in eating vegetarian every now and then.  Try this?you most certainly won?t miss the meat.  Nor the Thai restaurant ‘experience’.  Where?s the beef???

Ingredients:

1 14 oz. can of coconut milk

1.5-2 (more=spicier) TBS green curry paste.  Available at most markets.  Can?t find it?  Move.

Green curry paste.

2 TBS fish sauce (A pungent, salty, stinky sauce made out of fermented sardines?it?s ubiquitous in Eastern Asian cooking.  Can also be found in most markets.)

2 TBS brown sugar

1 carrot, sliced thinly on a bias

A handful of string beans, cut in half

1 14oz package of firm or extra firm tofu

A handful of basil, diced.  Garden grown is best, of course.

1/3rd cup of water

Directions:

Add and mix the coconut milk, water, curry paste, fish sauce, and sugar in a saucepan over medium low heat.  Simmer for 5-10 minutes and then add the carrots and string beans.

Beans about to be added....

While the sauce does its thing, prepare the tofu per these instructions in a prior post, omitting step 2 (marinating).  When done add to the sauce, along with the basil, and simmer for a few minutes.  Of course, taste & adjust for seasoning.

Serve with:

Steamed jasmine rice, Singha beer, and patchouli.

As good as, if not better than, your local Thai place.