Ingredients

serves 2 to 4

　　2 tablespoons vegetable oil

　　4 garlic cloves, minced

　　3 tablespoons Green Curry Paste (recipe follows)

　　8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1 1/2-inch pieces

　　1 pound zucchini (about 2 medium), cut into 1/2 × 2-inch sticks

　　3/4 cup homemade or low-sodium store-bought vegetable stock

　　1/4 cup canned unsweetened coconut milk

　　3 fresh or frozen kaffir lime leaves

　　2 tablespoons Asian fish sauce

　　1 teaspoon palm or granulated sugar

　　1 tablespoon fresh lime juice

　　1 package (14 ounces) extra-firm tofu, drained and cut into 3/4-inch cubes

　　4 cups cooked jasmine or basmati rice, for serving

　　Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish

　　

Green Curry Paste

2 cups coarsely chopped fresh cilantro (leaves and stems)

　　2 fresh lemongrass stalks, bottom 4 inches only, thinly sliced

　　1/3 cup fresh Thai or regular basil leaves

　　5 scallions, white and pale-green parts only, chopped

　　1/3 cup fresh lime juice (about 2 limes)

　　2 fresh green Thai chiles, chopped

　　1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger

　　2 garlic cloves, chopped

　　2 fresh or frozen kaffir lime leaves (optional)

　　1 teaspoon coarse salt

　　(makes 1 1/2 cups)

　　

Step 1

Heat the oil in a large sauté pan over medium until hot but not smoking. Cook the garlic, stirring, until just starting to brown, 1 to 2 minutes. Add the curry paste; cook, stirring, until fragrant, about 1 minute. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.

　　

Step 2

Stir in the stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until the liquid is slightly thickened, about 6 minutes. Stir in the fish sauce, sugar, and lime juice. Simmer 1 minute.

　　

Step 3

Stir in the tofu, and reduce heat to medium-low. Cover, and cook until the vegetables are tender and the tofu is heated through, about 4 minutes. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.

　　

Green Curry Paste

Step 4

Blend all the ingredients in a blender until smooth. The paste can be refrigerated, in an airtight container, up to 3 days, or frozen up to 3 weeks.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.