Thai green curry

Here is a heavily indianised version of Thai green curry. I have replaced galangal with ginger and lemongrass with lemon zest. But if you have access to these ingredients, please go ahead and use them for a more authentic touch. This yummy, aromatic curry goes well with plain white rice or any fried rice of your choice.

Source : Adapted from Tarla Dalal

Ingredients :

1/2 cup broccoli , cut into florets

1/2 cup cauliflower florets

1/4 cup baby corn , cut into two diagonally

1/4 cup mushrooms (khumbh) , cut into quaters

1/4 cup red capscium cubes

1/4 cup green capsicum cubes

1 cup sliced onions

2 cups coconut milk

2 tsp oil

1 tsp sugar

salt to taste

for the thai green curry paste:

2 green chillies , chopped

6 garlic cloves

1 onion , chopped

a piece of ginger or galangal

1 cup chopped coriander 

1 lemon rind , grated  

1/2 tbsp lemon juice

1 tbsp coriander (dhania) powder

2 tbsp cumin seeds (jeera) powder

2 lemongrass stalks (if available)

1 tsp salt

1/2 tsp freshly ground black pepper powder

Method:

1) Boil all vegetables in salt water. Drain and keep aside.

2) In a flat pan, heat the oil, add the onions and fry for a few minutes.

3)Put ½ cup green curry paste and cook on a medium flame for 2 minutes.

4)Add the coconut milk and 1 cup of water and simmer for 2 minutes.

5) Add all the vegetables and stir thoroughly. Add the sugar and salt, mix well and cook on a medium flame for 5 to 7 minutes.

for the thai green curry paste:

Grind all the ingredients in a mixer/blender using a little water.

Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months.Use as required.