Thai green curry

Recipe Type : Indian                                                                               Yield : 4
Preparation Time : 15 mins                                                                    Cooking Time : 20 mins

Ingredients :
6 zucchini pieces
5 yellow zucchini pieces
6 broccoli florets
7 carrot pieces
6 eggplant pieces
6 beans pieces
3 baby corns
6 bell pepper pieces
100g tofu (cut into square shapes)
1 yellow onion
200ml coconut milk
1 cup water (as required)
salt
2 tbsp coconut oil or canola
5 basil leaves

For green curry paste:
1 shallot
3 tsp chopped galangal or ginger
3 black peppercorns
4 green chilies
2 tsp soya sauce
1/2 cup coriander leaves
2 garlic pods
3 tsp chopped lemon grass
1 tsp coriander seeds
1 tsp cumin seeds
1 Kaffir lime leaf
Make a fine paste of above ingredients in a mixer and keep aside.

Method :
1. Heat a wok. Add little oil. Put tofu. Sauté for few seconds. Transfer contents into a bowl and keep aside.
2. Again heat the wok and add 1 tbsp oil. Put veggies (except basil leaves) and sprinkle little salt. Sauté for 6 mins. Transfer contents into the bowl with tofu and keep aside.
3. Once again heat the wok. Put remaining oil. Put green curry paste. Fry for 3 mins.
4. Sprinkle salt, pour coconut milk and water. Bring to boil. Switch off gas.
5. Now add sautéed veggies, basil leaves and tofu. Mix well.
6. Serve with rice or pancakes.

Note: If you want more green color, while preparing green curry paste add 3 tbsp spinach juice.