Green Thai Curry - Off to Healthy Cooking!

While I racked my brains on what to submit to Mansi's Healthy cooking event, and almost gave up, Sireesha came along with an award for us (I cannot believe it, still, though) and I thought that we couldn't give up now! After all this! So, A and I concocted this Green Thai Curry for the event. Two days ago, we ate at Top Spice, a popular Thai-Malaysian restaurant here in Atlanta with my cousin and her family and I was a convert. I'm not the Thai food type while A pigs on Thai food. Tofu is his life saviour and I do not consider Tofu at all. Like, I do not think its food. Blame it on its colour or its texture!

Speaking of colour, I love colour in my food. I love chaat not just because of its taste, but because of the medley of colours on the plate. I love bright looking food than pale food. I like my food messy and colourful than neatly arranged and all that. Well, you get it. I'm not one of those perfect food blogga types ;) So, ya, getting back to the food! A came home from work and decided to make a Thai curry. I was game since I've started loving Thai food in the last two days :) Our fridge had remnants of veggies from a long-gone Farmer's Market trip. And this situation was perfect for a Thai dinner. So, here it is - the colours, the flavour, the richness, and all the proteins, vitamins that one can have on a plate, presenting to you the Green Thai Curry!

Ingredients (serves 2-3 people):

1lb (454g) Tofu

1 medium green bell pepper (capsicum)

1 medium red bell pepper

2 carrots

1/2 bunch spinach leaves

1 bunch spring onions

5-6 pieces dried red chillies

2-3 pieces of fresh green chillies

1 tbsp peanut butter (substitute with 20-25 pieces of peanut ground into a paste)

2 cups water

salt to taste

2 tbsp oil

1 tsp chopped ginger

1 tsp honey

1 tsp lemon juice

1. Divide the block of Tofu into two equal portions. Grind one half with the spinach leaves, half of the red chillies, all the green chillies, lemon juice and ginger. This forms the 'green' gravy or base.

2. Cut the other half into cubes and saute them in 1/2 tbsp oil until they are crisp and golden. Set aside.

3. In a pan, add 1 tbsp oil and saute the spring onions and all other vegetables in that order. You can choose to add different vegetables to create your own curry. Broccoli, baby corn, mushrooms, even potatoes! Add the remaining red chillies and let this cook for 10 mins. Add salt in between.

4. Add 1 tbsp peanut butter (or the peanut paste), water, honey and the gravy. Let this simmer for 15 mins.

5. Now add the crisp tofu cubes and let it cook for a few more minutes.

6. Finally, add the coconut milk/cream to the curry (take pictures ;)) and mix well and let it cook for a couple of mins. Once done, serve hot with steamed rice.

Thanks again Sireesha for the award! We received the 'Nice Matters' award from her and would like to pass it on to: Nags who is one of the inspirations behind this food blog and Mom's Cooking (another one I know personally!) and Sameera, two absolutely new bloggers like us :) So, there! Yes, I repeat again, this healthy Thai curry goes to Mansi's event - Healthy Cooking! Here is another picture of our wholesome dinner, little rice and loads of veggies: