Thai Green Curry with Vegetables

Thai Green Curry with Vegetables

The one thing that has always pleased my soul is a well made, fragrant and creamy Thai Curry Sauce. Be it Green Curry, Red Curry, Panang or Masaman Curry, the bold flavors doused in fresh coconut milk and peanut sauce is a blend to slaver upon. Here is a simple yet flavorful rendition of the famous Thai Green Curry with Vegetables and served with some Basmati rice. 

Thai Green Curry with Veggies, served with Basmati Rice

Ingredients 

Ingredients for the Thai green curry paste

• 3 tsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Black peppercorns
• 5-6 cloves of garlic
• 10 Shallots/sambar onion
• 3 tbsp coriander stems
• 3 tbsp coriander leaves
• 5-6 green chillies/increase or decrease based on how spicy you want it
• 2 inch piece Galangal/use ginger if you can't find galangal
• 2 stalks Lemongrass, innermost part
• 2 Kaffir lime leaves
• 12-15 Thai basil leaves
• Salt
• Oil

Coconut Milk and Green Curry Paste

• Dry roast the coriander, pepper and cumin and grind it together with the rest of the ingredients. 
• If you're a non vegetarian, you can add a tsp of shrimp paste and fish sauce to the above recipe.

Ingredients for Thai Green Curry

• ¼ cup of each - broccoli florets, baby corn, bell peppers, carrot, mushrooms (use whatever you have, skip what you can't find). It is also ok to use cauliflower, zucchini, spinach, tofu or paneer, onion, french beans
• 200 ml coconut milk
• 1 tsp of sugar. Palm sugar is ideal, but white sugar is ok too.
• Salt to taste
• Coriander leaves to garnish
• Oil
• 1 tsp soy sauce (optional - if you don't add shrimp paste or fish sauce)

Mixed Veggies Chopped

Procedure for Thai Green Curry

• In some oil, saute the veggies until they're slightly cooked
• Add 2 tsp of the green curry paste and continue to saute for 2 minutes
• Finally add the coconut milk, adjust salt
• Add the sugar and simmer for 3-4 mins 
• Garnish with coriander.

Thai Green Curry Served on a Plate