Thai Green curry

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Hi Friends!
It's been so long...Nice to be posting after a long hiatus.
Actually I was down with fever and cough. I know it has happened to many people out there, because of the sudden weather change.
After those strong doses of antibiotics and bland food, I am craving for something spicy and flavourful ! Maybe some curry!
This particular curry is full of fresh flavours and usually served with Thai jasmine rice. You can serve it with plain steamed rice. Don't get disheartened if you don't get all the ingredients, you can always replace them with the locally available ingredients.
If you want to use the ready made pastes available in the markets, do make sure of the ingredients because all are not vegetarian friendly.
Here, I have used Thai pea brinjals. If you find them, it's good. Otherwise, don't worry.
This curry is for my friends, who love their veggies and wants to expriment with new dishes.
This curry is a great opportunity for us to go overboard with the veggies.
Ok friends, now it's time to treat your taste buds with this aromatic and spicy Thai green curry.
Happy cooking.

Ingredients:
1. Beans: 1/2 cup
2. Carrots: 1/2 cup
3. Broccoli: 1/2 cup
4. Cauliflower: 1/2 cup
5. Yellow and Red bell peppers: 1/2 cup
6. Bird eye chillies: 5-6 nos
7. Kaffir lime leaves: 2-3 leaves
8. Galangal: 1" piece
9. Lemon grass: Middle portion of one 
    Lemon grass.
10. Fresh coriander: one small bunch.
11. Thai Basil: A few leaves.
12. Coconut milk: 1 cup thick milk
13. Oil: 2 tsp.
14. Salt to taste.

 Preparation:
Cut all the vegetables. Steam the vegetables separately, drain out excess water and keep aside.
Extract milk from the coconut.
You can add a cup of tofu if you want to.
Make a paste of the following ingredients:

Take galangal or ginger, bird eye chilli, lemon grass, kaffir lime leaves or a tbsp of lemon juice, fresh coriander (with the stem)
Thai basil or you can use the ones available in super markets. Make a fine paste and keep aside.

Procedure:
1. Take oil in a pan, put two tbsps of
    finely chopped onions.
2. Put all the steamed vegetables and the
   ground masala. Mix well.
3. Cook on a slow flame.
4. When it starts to boil, add salt and tofu
   and the coconut milk.
5. Serve hot with steamed rice. 














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