Ingredients:

For Thai Green Paste:

• ½ cup fresh coriander leaves and stems
• 4-6 Kefir Lime leaves
• 10 Thai green chilies
• 1 tablespoon Galangal powder
• 2 tablespoon lemongrass powder
• 1 teaspoon ginger paste
• 1 teaspoon ground coriander powder
• ½ cup fresh basil leaves blanched
• ½ teaspoon salt
• ½ teaspoon ground cumin powder
• 1/3 cup coconut milk
• 1 teaspoon palm sugar

For Thai Curry:

• 2 small carrots cut lengthwise
• 1 ½ cups green beans cut lengthwise
• 1 diced red bell pepper
• 8 small diced Asian aubergines (eggplants)
• 6oz diced extra firm tofu
• 14oz can coconut milk
• 2 cups water
• 1 teaspoon miso paste
• 2 teaspoon mirin
• 1 tablespoon palm sugar
• Salt to taste
• juice of 1 lime

Directions:

Thai Green Paste:

1. In a blender add all the Thai green paste ingredients and blend to a smooth thick consistency.

Thai Green Curry:

1. Heat a heavy bottom pan on medium-high flame, add ¼ cup coconut milk, ¼ cup Thai green paste and sauté for about 1 min.
2. Add green beans, red bell pepper, carrots, tofu, Asian eggplant/aubergines, and sauté for up to 4-5 min.
3. Add remaining of the coconut milk and 2 cups of water.
4. Cover pan and on a gentle heat, simmer for 5 to 7 min or until vegetables are tender.
5. Blend miso paste and mirin together and add.
6. Add Palm sugar, salt, lime juice.
7. Serve hot with Thai or black rice.

It's yummy, Enjoy!

Source: https://brahmakumaris.org