A FAVE RECIPE OF MINE

Thai Green Curry
Ingredients:

Add more green chilies to this dish for a spicier taste. You can prepare the green curry paste and keep it in the refrigerator for 4 to -5 days.

Ingredients:
8. 2 Tbsp. chopped lemon grass
9. 1 tsp. cumin seeds
10. 1 Tbsp. grated galangal (baby ginger)
11. 1 Tbsp. chopped coriander root
12. 4 garlic cloves
13. 10 green Thai peppers or 4 green Indian chilies
14. 2 Tbsp. groundnut oil
15. 1/2 cup chopped red pepper
16. 1/2 cup chopped green pepper
17. 1 cup chopped button or shiitake mushrooms
18. 1 cup okra
19. 1 cup chopped snow peas, parboiled
20. 1 cup chopped carrots, parboiled
21. 1 cup chopped broccoli, parboiled
22. 1 cup chopped tofu
23. Salt, to taste
24. 3 Tbsp. coconut milk
25. 3 Tbsp. sugar
26. 1 cup water
27. 6 fresh lime leaves
28. 15 fresh Thai basil leaves.

Method:

Method:
1. In a food processor, grind the lemon grass, cumin seeds, galangal, coriander root, garlic cloves, and Thai peppers or Indian chilies into a smooth paste.
2. Heat the oil and sauté the peppers, mushrooms, and okra.
3. Add the snow peas, carrots, broccoli, and tofu and stir for a couple of minutes.
4. Add the salt, coconut milk, sugar, and lemon grass paste.
5. Add the water and bring to a boil.
6. Add the lime leaves and basil leaves. Serve hot with steamed rice.