Thai Curry (Green)
For the paste
1 Tbsp ginger paste
2 1" chunks galangalang (optional)
1.5 tbsp Lemon grass paste
5-6 dry chilies
2/3 cup fresh cilantro
2 tsp cumin powder
1 tsp coriander powder
1 tbsp peanut butter
Other ingredients
Extra firm tofu 1.5 cup, drained
2 cups stir fry vegetables
Coconut milk - 1 can
Salt to taste
2 tsp oil
Grind all the paste ingredients in a mixer and keep aside.
In a sauce pan, heat the oil and sauté the tofu, until golden brown on all sides. Once ready, Take the tofu and keep aside. In the same pan, add the remaining stir fry vegetable and sauté on high flame for 2-3 mins.
Add the coconut milk, the ground paste, and salt. Cook on high flame for 4-5 mins.
Thai Curry, my way, is ready!
For the paste
1 Tbsp ginger paste
2 1" chunks galangalang (optional)
1.5 tbsp Lemon grass paste
5-6 dry chilies
2/3 cup fresh cilantro
2 tsp cumin powder
1 tsp coriander powder
1 tbsp peanut butter
Other ingredients
Extra firm tofu 1.5 cup, drained
2 cups stir fry vegetables
Coconut milk - 1 can
Salt to taste
2 tsp oil
Grind all the paste ingredients in a mixer and keep aside.
In a sauce pan, heat the oil and sauté the tofu, until golden brown on all sides. Once ready, Take the tofu and keep aside. In the same pan, add the remaining stir fry vegetable and sauté on high flame for 2-3 mins.
Add the coconut milk, the ground paste, and salt. Cook on high flame for 4-5 mins.
Thai Curry, my way, is ready!
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