THICK COCONUT MILK - 1 CUP MEDIUM SIZED ONION - 1 GREEN CAPSICUM - 1 RED CAPSICUM - 1 SLICED TOFU - 1 CUP GREEN CHILIS - 4 GINGER PASTE - 1 TSP CORIANDER LEAVES - 1/4 CUP OIL - 2 TSP SALT - AS PER TASTE SUGAR OR PALM SUGAR - 3 TSP WATER - 1/4 CUP IN A PAN ADD SOME OIL AND ADD ALL THE SLICED VEGETABLES ADD SOME SALT AND SOME WATER TO IT ONCE ALL THE VEGETABLES ARE COOKED ADD TOFU TO IT MAKE A PASTE OF GINGER , CHILIES AND CORIANDER LEAVES .. MIX THE PASTE WITH COCONUT MILK AND KEEP IT ASIDE . NOW ADD SUGAR TO THE COOKED VEGETABLES ONCE VEGETABLES AND TOFU GET MIXED WITH SUGAR ADD THE COCONUT MILK TO IT . LET IT BOIL FOR 5 TO 8 MINS UNTIL THE CURRY IS THICK ... DONT OVER BOIL IT .. SERVE HOT GREEN CURRY TOFU WITH HOT BASMATI RICE OR ANY FRIED RICE:thumbsup
Hey shouldnt Thai Green Curry be done in Basil ? You've explained the indianized version of Thai curry.. It does not have coriander, it has Basil .. I used to do the same way and call it thai.. but then my husband would plainly call it "kootu" , unintentionally insulting me .. LOL ..
@ranchu You can use basil leaves too . It all depends on the flavour you get out of each leaves . Even you can try with thyme leaves , parsley .. Each and every leaf gives u a different flavor for the food . Of course as u said its more or like resembles our avial . My intention of using coriander is that most of our Indians in India do use coriander leaves rather than basil. I do find only slight difference in the taste when i used coriander leaves rather than basil leaves. You can add bamboo stripes too and any vegetables of your choice. Each and every vegetable do give u different taste for the curry .
