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servings:

Ginger and kaffir lime leaves add fresh flavor to a green curry with tofu, green beans, and zucchini.

• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 3 tablespoons Green Curry Paste for Thai Tofu and Vegetables
• 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-by-2-inch sticks
• 3/4 cup homemade or low-sodium store-bought chicken 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

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