Vegetarian Thai green Curry
Ingredients
To Grind :
- A handful Coriander leaves with stems
- A stem Fresh Lemon grass
- 3-4 coins Galangal or Ginger
- 2 no.s Green Chilli Spicy Variety
- 2 no.s Lime Leaf Remove the stem
- 1/2 tsp Salt
- 1 tsp brown Sugar
- Little water
To cook make green curry :
- 400 ml Coconut Milk
- 550-600 ml Water
- 2 tsp brown Sugar
- 2 tsp Salt adjust to taste
- 1 no. Carrot Cut into Coins
- 4-5 no.s Baby corn Cut in halves
- 1/2 Red bell pepper Cut in cubes
- Egg plant cut into Cubes
- 5 no.s Green Beans cut into 1 inch
- 1 cup Bamboo shoots
- 5-6 Snap Peas
- 3 no.s Lime Leaf
- 1 coin Galangal or Ginger
- 4-5 no.s Sweet Basil or Thai Basil
- Thai Red Chilli Optional For Garnish
Instructions
- To Prepare the Thai Green Curry Paste.
- First, add all the ingredients mentioned under “To grind” - Coriander leaves, lemon grass, galangal or regular peeled ginger, green chili, brown sugar, salt and lime leaf into a thick paste and keep it aside.
- Next heat a pan and add 150 ml of thick coconut milk into the pan. Add a coin of galangal or Ginger, the lime leaf and let it simmer and get bubbly until the coconut oil is released from it.
- Once it bubbles and gets slightly thick, add in the green curry paste prepared in step 1.
- Mix it well until the green curry paste is well incorporated into the coconut milk.
- Next add in the chopped vegetables - Carrots, beans, egg plant, snap peas, bamboo shoots.
- Leave baby corn & Red Bell Pepper to be added at the end as they cook faster.
- Mix it into the paste and add the remaining coconut milk and water.
- Add salt and sugar and cover with a lid and bring it to a simmer for about 10 minutes on medium flame.
- Cook until the vegetables are soft and cooked, check for salt and sugar and adjust as desired.
- Once the veggies are cooked, add the baby corn and red bell peppers in the last 5 minutes of the recipe.
- Add more water if needed to loosen the curry if using canned coconut milk.
- Finally add sweet basil or Thai basil leaves and garnish with Thai red chillies and switch off the flame. Serve it hot with Thai Jasmine Rice.