Thai Red Curry

17 Dried Whole Red Chilies, 2" to 3" Long

Remove the seeds from the peppers

Soak the chili pepper in warm water for 10 minutes. You can see that the color gets brighter once when its soft. squeeze the water out of chili pepper.

1 Tbsp Coriander Seeds
1/2 Tbsp Cumin Seeds
1 Tsp Whole Black Peppercorns

Grind coriander seeds, cumin seeds and black peppercorns in magic bullet.

1 and 1/2 Tbsp Galangal, Finely Chopped or Grated
1 Tbsp + 1 Tsp Salt

1 Tbsp Cilantro Root or Stems
1/4 Cup Garlic, Chopped
2 Fresh Lemongrass, 2 outer leaves discarded
6 Kaffir Lime Leaves
1/2 Cup Shallots, Chopped
3/4 cup water

Add red peppers, galangal, salt cilantro root or stems, garlic, lemongrass, kaffir lime leaves and shallots to magic bullet and grind to a smooth paste.

2 Tbsp Coconut Oil
2 Can Light Coconut Milk

1 Package Firm Tofu, Sliced into Cubes
4 Kaffir Lime Leaves (or) 2 Bay Leaf

10 Green Beans
1 Chinese Eggplant
1 Zucchini
1 Red Bell Pepper
1 Green Bell Pepper
1/2 Cup Peas

1/2 Cup Fresh Thai Basil, No Need To Chop

Heat oil in a pan, turn it to medium heat, add red curry paste, stir fry until fragrant, about 1 minute.

Add the coconut milk, stir to combine and add tofu, lime leaves and allow it to boil and reduce heat to medium-low. Cover and simmer, stirring occasionally for about 5 minutes.

Add all the vegetable and cook until  the vegetables are cooked but still retain some of their crispness, about 15 minutes in medium

Add basil and mix well.

Taste Note: Tastes Good. But it didn't taste or look like Thai Red Curry though, it had some thai taste.
Source: thaitable