In Thail cuisine there are two types of curry: water-based and coconut milk-based. Although Thai curry cooked with coconut milk was mainly influenced by Indian curry, it became so popular that the Thais developed their own taste and recipe and then known as Thai curry.
Thai curry uses less dry spices and more fresh herbs such as lemongrass, galangal, kaffir lime and also shrimp paste.

Ingredients:

• tofu, about half a brick, cut into cubes
• broccoli
• half a red bell peper, cut into squares
• one carrot
• green onion
• thai green curry paste
• chicken broth
• red dried pepper flakes
• garlic powder
• soy sauce
• rice

Directions:

In a pan, start heating up some oil and cook the tofu cubes until they start turning a little golden brown and add a little soysauce to flavor them. then add in the carrots and broccoli let it all cook for awhile and then add the red bell pepers in with my curry paste with some garlic powder. Add in some chicken broth and water to get the "soupy-ness" of the curry, turn the heat up, cover the pan and let it boil and simmer a little. If it gets too dry, you can always add more chicken broth or water for more soup. add some black pepper and dry red pepper flakes if you like more heat. Serve and sprinkle on some green onions to garnish!