Thai Green Curry with Vegetables and Tofu

Ingredients

• 1.5 teaspoons tapioca/arrowroot flour 
• 1 bunch asparagus ends trimmed cut into 1-inch pieces
• 0.5 teaspoon peppercorns black
• 0.3 cup flat parsley italian
• 1 tablespoon coriander seeds 
• 0.5 tablespoon cumin seeds 
• 1 package tofu cubed
• 2 tablespoons cilantro leaves fresh chopped
• 1 inch ginger fresh peeled cut into pieces
• 2 cloves garlic minced
• 8 cloves garlic peeled
• 5 medium to 2 chilies slit green such as serrano, stems removed and cut into large pieces
• 2 tablespoons curry paste green
• 16  juice of lime 
• 3 stalks lemon grass white chopped
• 1  lime zest grated
• 1 large onion halved thinly sliced
• 0.3 cup cashew pieces raw
• 16 servings salt to taste
• 2  shallots peeled quartered
• 2 tablespoons soya sauce gluten-free (or tamari)
• 1 teaspoon sugar substitute 
• 4 cups swiss chard thinly sliced (see variations below)
• 0.3 cup coconut flakes dried unsweetened
• 1 cup vegetable stock 
• 2 cups water 
• 2 tablespoons water as needed (more )

Equipment

• food processor
• bowl
• frying pan
• mortar and pestle

Directions

1. Toast the coriander and cumin seeds in a small, dry skillet for about two minutes over high heat or until they become fragrant.
2. Remove them to a bowl and allow to cool. Then grind them and the black peppercorns in a spice mill or coffee mill until powdered. (You may also grind them in a mortar and pestle).
3. Place the spices and all remaining ingredients into a food processor and process until its a thick paste, stopping to scrape down sides as needed.
4. Add more water, if necessary to keep the mixture moving, and be careful not to breathe in the fumes as you remove the cover (I know this from experience!)
5. Place in a tightly covered jar and refrigerate. Use within 2-3 weeks or freeze for later use.