Thai Green Curry

Thai food is very flavorful with lot of vegetables and greens. I'm reminded of south Indian cooking because of the use of coconut and coriander seeds in many of the recipes. Most foods in Asian cuisine use fish sauce in them. My love for vegetarian food pushed me to learn and make dishes from various cuisine. 

Ingredients:

1/4 Cup broccoli florets
1/4 Cup cauliflower florets
1/4 Cup snow peas
1 green pepper, sliced
1carrot, sliced
1zuccini, sliced
1 1/2 Cup coconut milk
7 oz. firm marinated tofu, cut into cubes
1Tablespoon soy sauce
salt and pepper to taste
few sprigs of fresh Thai basil

For Green Curry Paste:

8 Green chilies, chopped
2 Tablespoons chopped scallions
1 Tablespoon chopped cilantro
2 teaspoon chopped kaffir lime leaves(narthangai leaves)
1 Tablespoon finely chopped lemon grass
2  garlic cloves, chopped
1-inch fresh ginger, grated
1- inch galangal, grated or 1 Tablespoon dried galangal (sitharathai)
2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 Tablespoon chili oil / sesame oil

                                                        

Method:

1. Place the ingredients for curry paste in a food processer and blend to a paste. Transfer to a bowl, and  refrigerate until required.

                                                               

2. Bring a large pan of water to boil, add the vegetables, and cook for 3 minutes. Drain and reserve water to cook rice or noodles.

3. Heat oil in a wok or a large pan over medium heat.  Add 3 tablespoons of the curry paste, and cook for a minute. Stir in 1/2 cup of the coconut milk.

                                             

4. Add the tofu and the vegetables, and soy sauce.  Cook for 5 minutes, then stir in the remaining coconut milk and bring to a boil.  Reduce the heat, add  basil, and cook for 5 more minutes.  Season to taste with salt and pepper, and heat through.

                              

Spoon over cooked noodles or rice.