Thai Coconut Curry

with Tofu, Zucchini and Cherry Tomatoes

In this beautiful adaptation of green curry, the light, aromatic flavors of lemongrass and Thai basil really come through. This is mainly because we do not add a curry paste—you simply make your own, building flavors in the pot one on top of the other. When you’re ready to make the crispy tofu, be sure to let it get quite browned on one side before stirring in the skillet and season it well with salt.