THAi Green Curry
 
Ingredients
  • For the curry paste
  • 15nos – Small green chillies
  • 4 cloves – Garlic
  • 2 stalks – Lemongrass
  • 2 nos – Shallots
  • ½ cup – Coriander leaves
  • 1 inch – Fresh ginger
  • 2 tsp – Coriander seeds
  • 1 tsp – Black peppercorns
  • 1 tsp – lemon rind
  • Salt to taste
  • 2 tbsp – Groundnut oil
  • For the curry.
  • 2 cups – Mixed vegetables (mushrooms, babycorn, Spinach, carrots, aubergine, Pea eggplant)
  • 4 nos – Birds eye Chillie, finely chopped
  • 2 tbsp – Groundnut oil
  • 2 tsp – Cashews
  • 15 to 20 nos – Fresh basil leaves
  • 200 ml – Coconutmilk
  • 1 tsp – Palm sugar
  • 1 tbsp – Garlic, finely chopped
  • 2 cups- Water
Instructions
  1. Heat the groundnut oil in a small pan. When the oil is hot add chopped garlic, cashews, chopped chillies and 6 basil leaves to it and fry it till they are crisp. Set them aside for garnishing.
  2. In a wok boil the mixed vegetables, half of the red chillies, chopped lemongrass and salt
  3. Half way through when the veggies are cooking add the green curry paste and continue cooking till the veggies are cooked yet crisp. The raw smell of the green curry paste should be gone.
  4. To this add the coconutmilk, basil leaves, salt and palm sugar. Let the curry boil and thicken. Serve it hot with hot garlic rice.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/green-curry/