Ingredients

The following ingredients have 4 Servings
  • 5 tbsp Lemon grass – 2 stalk
  • 5 Thai green chilies (yielded pretty hot paste, so adjust based on your spice level)
  • 4 Garlic
  • 1 inch piece Galangal (substitute tender ginger)
  • ½ cup Cilantro leaves and stem (chopped)
  • ½ cup Basil
  • 1 tsp Roasted cumin powder
  • 2 tsp Coriander (dry roasted until fragrant)
  • 8 Peppercorn (dry roasted until fragrant)
  • 2 Shallot (substitute ¼ cup of red onion)
  • 1 tbsp Soy Sauce
  • 6 Kaffir lime leaves (substitute with 1 tbsp lime zest + 1 tbsp lime juice)
  • ¼ cup Green curry paste
  • 2 cups Coconut milk
  • 1 cup Broccoli (florets removed)
  • 1 Carrot (chopped)
  • 1 Onion (sliced)
  • 1 Bell pepper (chopped)
  • ½ cup Baby corn
  • 1 pkg Tofu (drained and shallow fried)
  • Salt – to taste
  • 1 tbsp Oil
  • few Basil (for garnish)

Instruction

  • To make the green curry paste
  • Dry roast he coriander seeds and the peppercorn separately and then add it with the rest of the ingredients. Place them in a blender and grind it to a paste. You would not need any water when grinding. Traditionally all the ingredients are ground using a mortar and pestle, so if you like the chunky authentic paste, pound them in a mortar.
  • To make the curry –
  • Steam all the vegetables (except the onions and bell pepper) until they are 3/4th cooked and keep it aside.
  • Dry the tofu entirely; cube them and then shallow fry in about a tsp of oil. Drain it on a paper towel and keep it aside.
  • In a pan, heat 1 tbsp of oil and add the sliced onions. Sauté until translucent.
  • Now add the bell peppers and fry it for about 5 mins. Add the green curry paste and fry it on low flame for about 5 mins.
  • Now add the coconut milk and cook the curry in it for about 10 mins in low flame. At this stage the curry would start turning aromatic.
  • Add the rest of the vegetables and cook them in the sauce for about 10 mins. Add a little bit of water if the curry appears to be too thick.
  • Once the vegetables are cooked, add the tofu and bring it to a slow boil.
  • Turn off the flame and garnish with basil leaves.
  • Serve hot with jasmine rice!