Thai green curry

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Thai Green Curry - Thai green curry features chunky veggies in a lip smacking green curry constituted of aromatic herbs and spice powders, tangy lemon juice and rinds and of course onion, ginger, garlic and the usual repertoire of flavor enhancers. Like in most Thai preparations coconut milk does the balancing act and make the curry perky yet pleasant to the taste buds.

S. No. Ingredients Quantity

1 Tofu/ paneer cut into 1 fingers 100 gm

2 Zucchini sliced diagonally no

3 Cauliflower cut into small florets no

4 Baby corn halved lengthwise 6 no

5 French beans very diagonally cut into 1? pieces 8-10 no

6 Readymade coconut milk 2 cups

7 Finely chopped lemon grass 1 tbsp

8 Salt 1 tsp

9 Sugar 1 tsp

10 Soya sauce 1 tsp

11 Chopped fresh basil 3 tbsp

12 Fresh red Chillies (deseeded & chopped) 2 no

13 Red or green chilli 2-3 no

GREEN CURRY PASTE

14 Green chillies chopped 5-6 no

15 Onion chopped --

16 Chopped garlic 1 tbsp

17 Ginger chopped 4-5 piece

18 Lemon grass stack 1 no

19 Salt tsp

20 turmeric tsp

21 Peppercorn 15

22 Coriander seeds 1 tbsp

23 Cumin seeds 1 tsp

24 Lemon leaves 2-3 no

25 Fresh basil leaves 1 cup

Method:-

1. For the green curry paste, dry roasted coriander and cumin seeds for 2 minutes on a tawa till fragrant but not brown. Put all other ingredients of the curry paste and the roasted seeds in a grinder and grind to a fine paste, using a little water.

2. Heat 3 tablespoon oil in a kadhai. Add green curry paste. Fry for 2-3 minutes.

3. Add cauliflower. Fry for 3-4 minutes. Add other vegetables and stir for 1 minute. Add 1 cup coconut milk. Stir on low heat for 2-3 minutes.

4. Add chopped lemon grass, salt, sugar and rest of coconut milk. Boil. Add soya sauce. Cook on low heat for a few minutes or till vegetables are crisp tender.

5. Add basil, tofu or paneer. Give 2-3 boils.

6. Garnish with sliced red or green chillies, basil leaves.

7. Serve hot with boiled rice.