Green Thai Curry with Basil

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.

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.
I call for a very small amount of green curry paste at the beginning of this
recipe – keep in mind that some brands are stronger than others. The worst thing you can do is make the curry too spicy too early in the process. If you start out light on the curry paste, you’ll be able to adjust the amount of curry flavor toward the end. To add more flavor make a thin paste with some of the hot broth (this will help avoid curry paste clumps), now stir the paste in to the larger curry pot a bit at a time until the flavor is to your liking.