Vegetable Thai Green Curry !
Whenever we go to a Thai restaurant, one dish which is a ' MUST-HAVE ' on our tables is the Thai Green Curry ! Exotically flavorful and aromatic with perfect balance of spiciness, tanginess and sweetness, it makes for an appetizing treat to our Thai food-Craving taste-buds. If you too are a fan of Thai food, I am sure, you would love this curry which I made at home with an assortment of vegetables. Needless to say, it is not an authentic recipe and has been customized to suit the Indian palettes. Ingredients Store bought or homemade Thai Green Curry Paste - 3 tbsp Coconut milk - 2 cups Water - 1 cup Cauliflower/Broccoli - 8 to 10 florets Carrots (thinly sliced) - 1/2 cup Baby corns (thinly sliced) - 1/2 cup Zucchini (thinly sliced, if easily available) - 1/4 cup Red and Yellow bellpeppers (cubed) - 1/4 cup Mushrooms (big cubes) - 1/4 cup Pea Brinjals (Thai eggplants, optional) - 8 to 10 Tofu or Paneer - 8 to 10 medium sized cubes. Fish Sauce or Salt - 3 tsp