Thai curry

I have changed my routine where I only cook on weekends now. A weekend trip to the produce market is sometimes a feeling like it might be for a kid to go to a toy store. I decided that every weekend I will try to get some ingredient which I have never used before. This time I got habanero peppers. Along with that I picked up mushrooms, bell peppers and string beans. So I decide to make Thai curry with coconut milk. I head to the indian store and picked a can of coconut milk. Here is my recipe:

Thai curry

Ingredients:

1. Coconut milk - 1 can
2. Red and green bell pepper - 1 each
3. String beans - 6-7 beans
4. White mushrooms - 5-6
5. Tomatoes
6. Green onion - 1/2 bunch
7. Firm tofu - 2 inch cube
8. Spices - turmeric, coriander powder
9. Green chillies - 1-2
10. Mint leaves - 7-8
11. Coriander leaves
12. Lemon juice - 3 tsp. spoons
13. Olive oil - 1 tbsp. spoons
14. Cumin and mustard seeds
15. Ginger and garlic

Preparation:

1. Cut vegetables into pieces. Cut the bell peppers along their length.
2. Make puree out of mint and coriander leaves
3. Heat oil in a pan
4. Put cumin and mustard seeds
5. Now put long cut green chilli, small cut ginger and garlic. I also added few small cut pieces of habanero pepper. (Caution: use only small amount of habanero pepper. Its super hot)
6. Let the ginger garlic be light brown
7. Now add the small cut green onion and fry them for a minute
8. Add cut tomatoes
9. Add all the cut vegetables and mix well
10. Add turmeric and coriander powder
11. Add salt
12. Now add the mint and coriander puree
13. Add the lemon juice and mix everything well
14. Add 1/4 to 1/2 can of coconut milk
15. Add cubes of cut tofu and let it simmer for 5-10 minutes

Serve hot with rice. I got some rum cake as well and it went well as a desert after the thai lunch.