Recipe for Thai Green Curry
Posted by Anuradha Srinivasan on 05/05/2020
1. Paste: Make a paste of the following items together
Coriander leaves : 1 cup
Kaffir lime leaves: 5
Green chillis (Sereno- spicy): 5
Garlic: 2 cloves
Small Onion: 2
Lemon grass: 2
Galangal: 1 inch
Cumin seeds: 1 1/2 teaspoon
2. Vegetables: wash and chop them as you would for avial
Carrots, green beans, zucchini, broccoli, eggplants (any kind- common to use green small ones) sundakkai, potato, asparagus, long beans, cauliflower, baby corn, tofu, snow peas etc. Don’t be alarmed by the list- use whatever you have and you like.
3. Coconut milk: 1 cup
4. To season:
1 Kaffir lime leaves- chopped finely, Few slivers of red chilli, 4 Thai basil leaves - chopped finely, 1 teaspoon soy sauce, Salt according to taste, 1 tablespoon Palm/ raw sugar
Method:
1. In two table spoon oil, add the green paste and saute for 2 minutes.
2. Add vegetables, half of coconut milk, 1 cup water and cook them till they are 3/4 done. You can add 1/2 teaspoon of turmeric powder if you want.
3. Now add the remaining coconut milk, soy sauce, salt sugar, and 1 cup water. Let it simmer for 5 minutes.
4. Turn off the stove. Season with kaffir lime leaves, thai basil leaves, red chillis and squeeze half lemon before you serve.
Best served with rice and noodles.
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