Thai Green Curry with Japanese vegetables

1/3 cup Thai Green Curry paste (recipe on the blog)
2 cups homemade coconut milk (recipe on the blog)
1 cup seaweed-mushroom stock (recipe on the blog)
1/2 pound tofu, cubed
1/2 kabocha cubed
1 lotus root, cut in 1/2 inch slices
1/2 cup chinese long beans, cut in 1 inch long pieces
1/2 cup thai basil leaves
1/4 cup shoyu
2 tbsp agave syrup


in a saucepan, combine, curry paste, stock, coconut milk, shoyu and agave and mix well. Bring to simmer over low heat. Do NOT cover! If you cover coconut milk when it simmers, it will curdle and ruin your dish.

Let simmer 10 minutes, then add the rest of your ingredients and cook 10 minutes or till vegetables are cooked.

serve over rice