There are a lot of variations of basic Thai Curry and this is one of the variations that we enjoy. Being a vegetarian , I substitute tofu instead of meat. This is a quick version of the authentic Thai curry.
If you want to decrease your preparation time, you may want to buy a bag Frozen Asian Stir Fry Vegetable Mix, available at Costo’s, Sam’s or any grocery store and stock a few cans coconut milk your pantry.
Grow your own lemon grass if you enjoy gardening. This link shows you- How to grow lemongrass.
So let’s begin –
4-5 cloves garlic
1-3 Thai green chilies
1 thumb-size ginger, sliced
1 cup fresh cilantro leaves & stems roughly chopped
1 bulb lemon grass, chopped about half stalk or use entire stalk without the bulb. (I grow my own lemon grass so I use the stalk)
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground white pepper
1 Tbsp. lime juice
1 tsp. sugar
1 tsp soy sauce (optional)
11/2 cup coconut milk/ 1 can coconut milk (approx 14oz)
2 tsp oil
1/4 cup purple onion, chopped
2 bell peppers (red/yellow/green)
10-12 snow peas
1 cup diced tofu/paneer/soy chunks (optional)
Salt to taste
1/2 cup fresh Thai/sweet basil,chopped
1. Blend to paste- garlic, green chilies, ginger, cilantro, lemon grass, coriander pwdr, cumin pwdr, pepper, lime juice, soy sauce with ¼ th cup of coconut milk.
2. In a heated wok/ saucepan, add oil, chopped onions, tofu and the rest of the vegetables except tomatoes.
3. Add the remainder of the coconut milk and allow it to simmer for 5-7 mins.
4. Add tomatoes at the very end.
5. Adjust the curry taste as per your preference. If it’s salty,add a squeeze of lime juice.
Add more chili if not spicy enough. If too spicy, add a little more coconut milk. If you’d prefer it sweeter, add a little more sugar.
6. Garnish with finely chopped basil leaves.
7. Enjoy it over rice noodles , steamed rice or quinoa.