1. To make green curry paste, grind the coriander, cumin, pepper, lemongrass, galangal (ginger can be substituted), green chilies, the larger amount of garlic, shallots, coriander leaves, lime, the amount of basil that's measured in cups, and the soy sauce measured in tbsp into a thick paste without water.

2. To make the curry, cut the tofu into bite size pieces. Clean and cut the mushrooms into halves or quarters. Crush the garlic and slice the green chilies.

Heat the oil in a deep pot. Add the crushed garlic and fry till it turns light golden. Now add two tablespoons of the curry paste per 5 servings of curry, storing any leftover paste. Fry it in low flame till the raw smell disappears. Now add the quartered mushroom and fry for 2-3 minutes. Add a pinch of salt and let the mushrooms cook a little. Now reduce the flame add the coconut milk. Season the curry with salt, sugar and a bit of soy sauce. Let it simmer for a couple of minutes and add the tofu. Let the curry cook for a few minutes. Taste it and adjust the flavours according to your taste. Add some more sliced green chilies if needed. Let the curry simmer till the mushrooms are completely cooked. Make sure not to boil the curry. Turn off the heat and throw in the fresh basil leaves.

Serve over hot rice or noodles.