Start by making the green curry paste. Combine the green chillies, lemongrass, ginger, garlic, cumin seeds, coriander seeds, and basil leaves in a blender. Blend until smooth. If needed, add a splash of water to make a thick paste.
Heat the coconut oil in a large wok or pan over medium heat.
Once the oil is hot, add your green curry paste. Sauté for about 2 minutes or until aromatic.
Pour in the coconut milk, stirring well to incorporate the green curry paste.
Once the coconut milk starts to simmer, add the mixed vegetables, snow peas, and tofu cubes.
Allow the Vegetable Thai Green Curry to simmer for about 15 minutes, or until the vegetables are tender.
Stir in the brown sugar, soy sauce, and lime juice.
Season your Vegetable Thai Green Curry with salt to taste.
Once everything is well-combined, turn off the heat and garnish with fresh coriander leaves.
