Green Thai Curry

After acquainting ourselves with recipes of different Non-Dairy substitutes for milk and butter and yummy dishes prepared from them, let us explore sumptuous recipes prepared from Non-Dairy substitutes for curd.

Ingredients

For Green Curry Paste:

1 tbsp coriander kothmir, chopped
1/4 tsp lemon skin peeled
1 green chilli
1/4 lemongrass stick chopped
pinch coriander seeds
pinch cumin seeds jeera
salt to taste
1 tsp oil
1 tsp sugar

For Vegetable Broth

1/2 cup mixed boiled vegetables including red and green pepper (shimla marchu), green peas, baby corn equally cubed
1/4 cup coconut milk
1/4 tsp corn flour
1/4 tsp oil
1/4 tsp sugar
salt to taste

For Thai Curry

2&1/2 cup bean curd
2&1/2 cup firm tofu pat very dry and cut into triangles
1 cup water chestnuts singoda, halved
1/2 cup bamboo shoots sliced
1/4 cup fresh coriander chopped
1 tbsp vegetable oil
1 tbsp lime juice
3/4 tsp salt

Instructions

For Green Curry Paste

Mix all the ingredients and grind it to paste.

For Vegetable Broth

Mix all the ingredients on normal heat. Stir till it forms a broth.

For Thai Curry

In a saucepan, keep oil over medium heat. Fry 3 tbsp curry paste, 1⁄4 tsp of salt, stir for 2 minutes until it starts giving out aroma.
Add bean curd and 1⁄2 cup broth. Stir until it starts to boil.
Add tofu, water chestnuts and bamboo shoots along with remaining salt.
Reduce the heat and let simmer, covered and stirring occasionally, for about 5 minutes.
Add coriander and lime juice, and let simmer for another minute. Serve hot!