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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.

 


Last updated: Sep 24, 2021

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