2 cans coconut milk (preferably light coconut milk)

1 jar green curry paste (4 oz.) [I use the Thai Kitchen brand curry paste that is easily found in most supermarkets)

1 c. veggie stock

1 t. soy sauce

1 T. lime juice

1 T. ginger paste¹⁾

5 t. lemongrass paste²⁾

large handful of fresh thai basil, thinly sliced

1 package firm tofu, cut in chunks

3 zucchinis, cut in half lengthwise and then sliced

Combine the coconut milk, green curry paste, veggie stock, soy sauce, lime juice, ginger paste and lemongrass paste in a crockpot. Whisk together until smooth. Cook for 2 hrs on low heat.

1 hr. before serving, add the zucchini and the tofu. Just before serving add the sliced basil. Serve with brown rice.

My inspiration was this recipe: Food Network: Green Curry Chicken