This Thai green curry paste recipe is as close to the original curry paste that I could get with easily available ingredients. I am sure you will not be disappointed with the flavours. You don't need to go hunting for ingredients like Kaffir lime leaves and galangal. Most important ingredient you need is lemongrass. I have used only the stem here as I did not get the root. But if u do get it, by all means, add it to get a better flavour. You can make it a day before and store in the fridge also. The choice of vegetables that you use for the curry is as per your taste.
SERVES 2
INGREDIENTS
Curry paste:
1 cup coriander stems and leaves
8-10 stalks of lemongrass
¼ cup Thai basil
¼ cup spring onion and greens
1 inch of ginger
4-5 chillis (you can increase 1 or 2 as per taste)
8-10 cloves garlic
1 tsp cumin seeds
2 tbsp coriander seeds
½ onion chopped
1 lemon juice and zest
Salt and pepper to taste
Curry:
3 tbsp green curry paste
2 cups coconut milk
1 cup mixed vegetables (broccoli, carrot, bell peppers, tofu, baby corn)
1 tbsp sesame oil (or any oil)
Salt and pepper to taste
1 lemon and zest
1 tbsp brown sugar
Few sprigs of Thai basil
METHOD
Add all of the curry paste ingredients in a blender along with a little water and grind into a coarse paste. You can store this paste for 2-3 days in the fridge. This makes about 1 cup.
In a wok, heat the oil. Stir fry all the vegetables, adding a little salt until they are tender.
Then add the paste and saute for a few min. Add a little water.
Next add the coconut milk along with the other flavourings.
Adjust the level of chilli, lime, salt and sugar as per your palate.
Serve with jasmine rice, herbed rice, quinoa or millets.
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