Leek Curry with Tofu and Thai Basil

Having barely made an impact on my oversized Thai basil bunch with the winter squash soup, I tried to use up a little more of it and cook up some leeks sitting around since last week's csa haul.

Like most "recipes" I share on this blog, this is dead simple. Sauté some clean, chopped leeks and green pepper strips in a pan with sesame oil, butter, and olive oil (one by itself would, of course, do) and stir in some green curry. Once caramelized, add in coconut milk until it looks like a dish you might order in a Thai restaurant. Throw in some Thai basil leaves to steep while you brown up some tofu. Mix the tofu in with the curry and serve with rice, garnished with purple basil flowers.