Ingredients

Homemade Green Curry Paste

• 4 lemongrass
• 3 cloves garlic
• 4 shallots
• Thumb-size galangal
• 2 green limes
• 2 green chilies
• Handful coriander
• 2 tsp coriander powder
• 1 tsp cumin powder (or seeds)
• 8 kaffir lime leaves
• 1/4 tsp turmeric

Green Curry

• 2 mini brinjals
• 4 button mushrooms
• 1 medium carrot
• 300 g tofu
• 2 tbsp olive oil
• 1/2-3/4 cup water
• 200 ml coconut milk
• 10 g thai basil leaves
• red chilies (garnish)
• basil leaves (garnish)

Instructions

1. Tear kaffir lime leaves leaves along the steam before adding them in for great aroma. Cut the stalks of the lemongrass until you no longer see a purple hue in the inner layers.
2. Use 1/2 tsp lime peel of one green lime. Add the juice of that lime into the blender later.
3. Blend all the ingredients required for the paste in a high speed blender. You should get a thick green paste.
4. Add some oil to pan. Once it heats up, add back the paste and sauté for 5-10 minutes until the spices cook.
5. Cut your tofu into cubes and pan fry them in oil until crispy.
6. Add some water to loosen the paste and add in your vegetables. Cover with a lid and wait for it to cook for a few minutes.
7. Add more water depending on how dry the curry is, and add in the fried tofu pieces.
8. Give that a good mix. Add remaining water, coconut milk and squeeze in some lime juice from 1 lime. Let that simmer for a minute.
9. Stir in some thai basil leaves and once they full wilt and get cooked, take off heat. Serve immediately with rice.

Source