Salt - 1 tsp to 1.5 tsps.Adjust according to your taste
Water - 2 to 3 tbsps + 1/4 cup
Chop the green chillies and remove the middle stem from the kaffir lime leaves.
Grind everything given under yellow curry paste by adding 2 to 3 tbsps of water.
This paste will be green in color and to this we will be adding the turmeric powder. (Light greenish yellow curry is also fine)
Add the turmeric powder and mix well.
Now heat the kadai or pan and add oil.
Once the oil is hot add the veggies and saute for a minute.
Now add the 1/4 cup of water and add salt and sugar.
Let it simmer till the veggies are tender.
Add the curry paste and see if it needs more turmeric. If required add more and let it cook till the raw smell goes away.
Add the tofu and the coconut milk and the chopped basil leaves and let it simmer.
That’s it. Thai Yellow curry is ready.
Please vary the veggies according to your preference. You can add the turmeric either while grinding the paste or to the paste or the curry directly. Adjust the spices according to your taste. For this curry I have used only 1/2 inch piece of galangal but you add upto to 1 inch piece.