Vegetarian Green Curry

Taste has not much different than the non-vegetarian one. If you have tried my Thai chicken green curry, taste is much the same. Do not skip any of the ingredients. This is super awesome recipe, even better from the restaurant bought, it's creamy, aromatic and authentic.

Recipe type : Main dish, dinner or lunch
Cuisine : Thai
Yield / Serves : 4
Prep time : 1 hour

Ingredients:

Item A
2 cups firm tofu, cut into 1 1/2 inch pieces

Item B
Egg plant and cauliflower, 1 1/2 cup each, sliced into round bite-sized pieces

Item C
Cooking oil, 1 tbsp
Curry paste, 5-6 tbsp (click for ingredients)
Vegetable broth, 3/4 cup
Palm sugar/brown sugar, 2 tbsp
Mushroom sauce, 1 1/2 tbsp
Light soy sauce, 1 tsp
Kaffir lime leaves, 4 nos medium
Thai/sweet basil, 1 cup
Coconut milk, 1 cup

Item D
Red chili for garnish
Lime juice, 2 tbsp


Instructions:

1. In a pan fry tofu until a little crunchy on the outside, set aside. 

2. Put the egg plant and cauliflower in a pan of a boiling water and cook for 5 minutes. Set aside.

3. In a medium heat add cooking oil in a wok, add paste and stir constantly until the ingredients release all the flavours.

4. Add in vegetable broth, bring it to simmer or until reduced into half.

5. Add vegetables until paste cover the the vegetables, do not let paste go very dark. Stir for 1 minute and cover the lid. Leave for 2 minutes.

6. Add in kaffir lime leaves, mushroom sauce, light soy sauce, sugar, and Thai basil. Cover lid let it simmer again or until you can smell the aroma.

7. Open lid and pour coconut milk and add the vegetables, bring to simmer. Leave for 5 minutes. Add tofu, stir well and turn off the stove.

8. Garnish red chili and squeeze lime juice on top of the curry. Curry is best to serve after 15 minutes. Serve with white jasmine rice.