1 pkg (425 g) regular tofu
Green Curry Paste:
In large shallow Dutch oven, heat oil over medium heat; cook curry paste and 1/4 tsp of the salt, stirring, for 2 minutes. Stir in coconut milk and vegetable broth; bring to boil.
Add tofu, eggplant, green beans and remaining salt. Reduce heat, cover and simmer, stirring occasionally, until eggplant is tender, about 8 minutes.
Add okra and cilantro; simmer for 1 minute. Stir in lime juice.
Green Curry Paste: In blender, puree chilies, lemongrass, fresh coriander, shallots, garlic, ginger, lime rind, turmeric, coriander and cumin, adding up to 1/4 cup (50 mL) water, if necessary, to make smooth paste. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.) Yields: 3/4 cup.
How to Make Vegetable Thai Green Curry
Thai Green Curry is a popular Thai cuisine which has all the authentic trimmings – coriander roots, green chillies, kaffir lime leaves, Lemongrass etc. This delicious and healthy curry is extremely easy to make and is a treat for the vegetarians.
The ingredients to prepare Thai Green Curry are listed below:
For the Thai Green Curry paste:
For the Curry:
Follow the simple steps shown in the video by Chef Ajay Chopra and relish the taste of this mouth-watering Vegetable Thai Green Curry.