Serving : 2 persons

Ingredients :

For Green Curry Paste

1/2 cup coriander / dhania (chopped)
4 Green chillies
1 Lemon Grass Stick (chopped)
1 tsp Lemon rind (peeled lemon skin)
1/2 tsp soonth / dry ginger powder
1/2 tsp Coriander Seeds
1/2 tsp jeera / Cumin Seeds
Salt to Taste
6-8 Black Pepper Corns
1 tsp Oil
1 tsp Sugar

For Curry
2 cups boiled vegetables equally cubed
2 cups Cocunut Milk1 cup Tofu
2 tsp Corn flour
2 tsp Oil
1 tsp Sugar
Salt to Taste

Boiled veg will include red and green peppers, green peas, babycorn, valor (flat beans). Boil peas, babycorn and valor. Cut all the veggies in equal squares.

Method:

For Green Curry Paste
Mix all the ingredients and grind it to paste.

For curry
Sprinkle cornflour and salt on tofu cubes. Stir fry the tofu and immerse in water for sometime, drain water and keep aside.

Heat oil in a pan and add the green curry paste, stir fry the paste for 3-4 minutes. Add coconut milk and bring it to a boil. Add salt and sugar to taste. Add all the vegetables and tofu to curry and bring back to boil.

Serve hot with Jasmine Rice.

Tips: If you can find comined dry thai herbs ( kafir lime leaves, sweet thai basil leaves, lemon grass etc) add a little to curry. Make sure it does not contain galangal which is underground vegetable.