Thai Green / Red Curry (my version)

1. Cube tofu
2. Cube 1 potato (optional)
3. Mince some ginger and garlic
4. In a wok, add some oil, heat it and fry the cubed tofu and potatoes along with the minced garlic and ginger
5. Keep the fried tofu and potatoes aside
6. Slice veggies of your choice (ideally colored peppers, mushrooms, sliced shallots, carrots, snow peas, sugar snap peas, etc)
7. Fry the veggies in the same oil.  Make sure to not fully cook the veggies.
8. Add red/green curry paste and fry it with coconut or vegetable oil
9. Add half of the coconut milk to the red/green curry paste
10. Add 2 spoons of powdered jaggery and 2 spoons of soy sauce.
11. Add the fried tofu and potatoes and bring to boil.
12. Add rest of the coconut milk and bring to boil
13. Add the veggies, and turn off the heat.
14. Adjust taste (salt, jaggery) if required
15. Finish off by adding basil