Vegeterian Thai Green Curry!

Thai restaurants used to be on my minimal TO-GO places looong back until I found out few years back that the curries are not actually vegeterian.   The paste that you the restaurant use has shrimp in them.    I knew it only later so never got to check on the places where I ate but to be safer I just stopped eating thai food out.

I had seen this recipe in divinetaste food blog but somehow never made it until quite recently,   Thanks for the authentic recipe.

I treated myself on Mother's Day!   We all loved the taste.    I had Lemon Grass, kifer lime, fresh basil, Tofu except for Galangal for the authentic taste of this recipe!   

What you need?

Veggies of Choice (Carrots/Potatoes/Zucchini) -  2 cups cubed

Tofu cubed- 10 pieces (optional)

Onion Medium - 1

Garlic 4-5 pods

Veg stock - 2 cups (optional)

coconut milk 400 ml

Coconut Oil - 2 Tbsp

peanut chilli powder 2 Tbsp

Pad thai noodles/Rice - for 4 servings

Curry Paste:

Galangal/Ginger - 3 inches

Green/Thai chillies

Peppercorn - 1 tsp

coriander seeds - 2 tsp

fresh basil - about 15-20 leaves

fresh kifer lime leaves - 4-5 (remove  stem and just tare the leaves)

lemon grass root stem from the bottom - 4 inches - 2 

How to make?

1. Cook Pad thai noodles/rice as per the instructions.  I just used regular organic semolina noodles and cooked in boiling water.  Keep it in a serving bowl covere
2. Grind everything listed on curry paste to a smooth consistency
3. In a frying pan, add 2 Tbsp of oil, add onion,garlic and salt and fry in medium heat until onion is translucent.    Add veggies, Tofu and a cup of veggie stock/water, mix gently and add the curry paste.   Let them cook together for about 7-8 mins.   
4. Add coconut milk and reduce heat to low and cook for another 7-8 mins stirring occassionally to not let the curry stick to the bottom of the pan.
5. Garnish with fresh basil leaves and peanut powder and server with noodles/Rice.  

It had a very nice flavor different from the indian curries.