Thai Green Curry

It’s time to relish Thai food again. It’s has been a few days that I have been already missing Thai food after returning from Thailand. I love cooking for fun and therefore I took a cooking class from May Kaidee Vegetarian and Vegan Thai food Cooking School in Chiang Mai. And I have also been also missing the lovely city of Chiang Mai too!!


Well, so in the memory of beautiful Chiang Mai I am posting some of the recipes that I learnt over there 



Thai Green Curry

Ingredients

Oil - 2 tablespoon

Green curry paste – 1 tspn

Mixed vegetables like carrots, baby corn, cabbage, steamed pumpkin, mushrooms and onions – a handful each of them

Shallow fried tofu cut in small cubes – a handful

Coconut Milk - 6 tblspn

Sugar - ½ tblsp

Soy Sauce - 2 tblsp

Water - ½ cup

Sweet basil - a handful

Fry green curry paste with vegetables in hot oil on medium flame. Add coconut milk and steamed pumpkin. Add light soya sauce, dark soya sauce and sugar. Let it cook till the vegetables are soft. Add three tablespoons of coconut milk again. Put sweet basil and turn off the heat. Garnish with a tablespoonful of coconut milk and serve hot with rice.