GREEN VEG THAI CURRY

INGREDIENTS:

• 2 Thai chillies red colored
• 1 green chilli chopped 
• 1 tsp Ginger – peeled and chopped 
• 2 garlic cloves – small-sized, peeled and chopped
• ½  cup chopped onions
• 1 tbsp  coriander leaves (cilantro)
• 1-2 kaffir lime leaves
• 1 lemon grass stalks – chopped
• ½ teaspoon coriander seeds
• ½  teaspoon cumin seeds
• ½  teaspoon soy sauce – (By Urban Platter)
• ½  teaspoon lemon zest (grated rind of lemon), optional
• 3 tablespoons Coconut Milk – optional

For Thai green curry :

• ½  tablespoons coconut oil or sesame oil/ ghee
• Water as required
• 1 tbsp Coconut Milk (Thick) – fresh homemade or canned
• sea salt or regular salt, as required
• ½  tablespoons thai basil leaves – chopped

Vegetables :

• 1 tbsp chopped french beans
• 1 tbsp chopped bell pepper or capsicum – add any colored bell pepper
• 1 tbsp chopped baby corn
• 1 tbsp chopped carrots
• 1 tbsp chopped button mushrooms
• 1 tbsp broccoli florets

HOW TO MAKE:

Take the following chopped ingredients in a mixer-grinder jar or a small blender – thai red chilies, green chili, coriander leaves, soy sauce, onion, ginger, lemon grass, lime leaves, coriander seeds, cumin seeds and lemon zest.

Grind these ingredients to a semi-fine or fine paste without adding water.

If the mixture is too dry and not getting ground, then add a few tablespoons of water and grind the curry paste ingredients. You could also grind it with some coconut milk instead of soy sauce.

I won't recommend grinding the paste in a mortar and pestle as its too much of hand work .

Grind to a semi-fine or fine paste. The curry paste made with this recipe is perfect for the this thai curry recipe.

Making thai green curry

In a pan, heat coconut oil or sesame oil/ ghee. Gently heat the oil on a medium-low heat.

Add the green curry paste. Sauté the paste for 1 minute on low to medium-low heat.

Add all the chopped mix vegetables. You can add your choice of veggies.

Add 2 cups of water and mix well.

Cover and cook till the veggies are almost done. But don’t overcook the veggies.

Add the thick coconut milk and mix it thoroughly.

Also add salt as required. Mix again very well.

Bring the entire curry to a gentle simmer on a low to medium-low heat. Lastly add some chopped Thai basil leaves. Stir to mix and switch off heat.

Serve the Thai Green Curry hot with steamed jasmine rice or basmati rice. While serving garnish the green curry with some chopped spring onion greens or Thai basil or a few sliced Thai red chillies.