Sunday, 1 November 2015

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:

Boil all vegetables in salt water. Drain and keep aside.
In a flat pan, heat the oil, add the onions and fry for a few minutes.
Put ½ cup green curry paste and cook on a medium flame for 2 minutes.
Add the coconut milk and 1 cup of water and simmer for 2 minutes.
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.


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