Veg Thai Green Curry


Veg Thai Green Curry is one of the curries from Thai cuisine. The preparation of the curry requires vegetables, thick coconut milk and herbs. It is usually a spicy curry and served commonly with rice.

 Measurement: 1 Cup =180 ml
Serves: 2 to 3

Ingredients:
  1. Thai green curry paste - 2 tbsp
  2. Onion (diced) - 1
  3. Bell pepper (diced) - 1
  4. Vegetables of your choice (broccoli, carrot, french beans, cauliflower, mushrooms, baby corn, zucchini, eggplant, tomato) - as per your requirement
  5. Coconut oil/ refined oil - 1 tbsp
  6. Coconut milk (thick) - 250 ml 
  7. Corn flour/ maida - 1.5 tsp
  8. Water/ vegetable stock - 1 cup
  9. Palm sugar/ regular sugar - 1 tsp
  10. Salt to taste
Procedure:
  • Boil vegetables except mushrooms and tomatoes, keep aside.
  • Heat oil and saute onion. 
  • Add thai green curry paste, saute it.
  • Add  bell pepper and mushrooms. 
  • Add water/ vegetable stock and bring it to boil.
  • Add boiled vegetables.
  • Add cornflour/ maida by mixing with water.
  • Pour coconut milk.
  • Add tomatoes.
  • Add sugar and salt to taste. 
  • Simmer for 5 min and serve hot with steamed rice.
For the Green Curry paste:
Ingredients:
  1. Corriander seeds - 1/4 tsp
  2. Cumin seeds - 1/4 tsp
  3. Black / White peppercorns - 1.5 tsp
  4. Green chillies (moderate spicy) - 5
  5. Galangal (sliced) - 1.5 tsp
  6. Garlic cloves (chopped) - 9
  7. Shallots (sliced) - 2 or small red onion (chopped) - 1
  8. Corriander roots and stem (chopped) - 1.5 tsp
  9. Lemongrass stalk (chopped) - 1 tsp
  10. Kaffir lime peel/ kaffir lemon peel (only the green portion) of 1/3rd lemon
  11. Salt - 1/4 tsp

 Procedure:
  • Take a mortar and pestle, pound ingredients numbering 1 to 3. Keep the powder aside.
  • Chop green chillies and pound them. 
  • Add remaining ingredients one by one and pound.
  • Add dry powder that was kept aside to it and pound slightly.
  • Use the paste for making curry.

Tip:
  • The colour of the curry will depend upon the colour of the chillies. If you want it to look attractive, you may use little bit of food colour.
  • The other two flavours of curry  are yellow and red.
  • Pandanus leaf is the one, which smells like basmati rice. It is contained in the thai fresh herbs mix pack.
  • Pineapple can also be used in the preparation of curry.
  • Use of mortar and pestle is very important to get the proper taste. Use of blender does not give a good taste.
  • These pastes are readily available in super stores / hyper markets.

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