Green curry recipe | Vegetarian Thai green curry recipe

From the day I tasted “Green curry” at Bali, I was thinking of trying at home myself, as the taste was very much relate-able to our avial. Only a herb smell was over powering and new to me. Aj kind of liked and me too liked it though first few mouths it was hard for me to swallow. Vj dint even touch. But it took so long for me to try in my kitchen. But its really easy to  make it, provided you get all the ingredients. For me, it was easy to gather ingredients here as they sell the Thai essentials in a single pack, just enough to try. So I got it and tried. I think now a days in India also, Thai restaurants are there and people like the cuisine. I found this recipe in a library borrowed cook book, but I adapted the recipe to vegetarian version and added my choice of vegetables. It turned out exactly same as I tasted there in Bali. I really enjoyed it with steamed rice. So if you are new to Thai cuisine, don't panic, just try it out in some restaurant and sure you will like it!

Green curry (Thai green curry) recipe

Recipe Cuisine: Oriental  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 15 mins    |  Serves: 4

Ingredients For Green curry paste

Lemon grass - 1 stalk

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Green chilli(small variety) - 4

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Lime leaves (kaffir lime leaves) - 2

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Young ginger (galangal) - 1 inch

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Garlic - 4 cloves

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Coriander roots - 3

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Coriander leaves, chopped - 2 tblsp

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Small onion (shallots) - 3

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Thai sweet basil leaves - 6

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Coriander seeds powder - 1/4 tsp

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Cumin seeds - 1 tsp

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White pepper powder - 1/4 tsp

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Other ingredients

Coconut milk - 400 ml

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Oil - 2 tblsp

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Carrot - 1

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Beans (I used baby beans) - 6

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Yellow pumpkin,chopped - 1/2 cup

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Sweet potato (thai) - 1

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Cherry tomatoes - 8

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Soya sauce (light) - 1 tblsp

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Brown sugar/ honey - 1 tblsp

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Salt - If needed

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Method

1. Gather all the ingredients under the table “for green curry paste”. Peel shallots,garlic,ginger and scrap the coriander roots, place all ingredients together in a blender and with 1 or 2 tblsp of water, grind it to a paste.
2. I chopped the sweet potato and yellow pumpkin into medium thin squares. Carrots to strips and beans also similarly in length, cooked the vegetables in 3/4 cup of water, just right, do not over cook. Prepare coconut milk. I used readymade coconut milk available in the stores. You can use fresh coconut milk as well. If so,extract thick milk from 1 & 1/2 cup of grated fresh coconut and use it.
3. Heat oil in a pan and add the thai curry paste (3-4 tblsp) and fry in medium flame until it gets cooked and becomes fragrant. Day 3 minutes.
4. Add coconut milk, soya sauce, honey and mix well. Add the cooked vegetables.
5. Let it be in medium flame for 5 minutes. Add the cherry tomatoes halved at the last stage and cook without changing its shape. Lastly add 2 torn kaffir lime leaves for garnish and switch off the flame.

Notes

• Other vegetables that can be used in this curry are thai aubergines, turkey berries, squash, baby corn, mushrooms, courgettes. These vegetables need not be pre cooked.
• The curry paste will be enough for this recipe alone (a tsp extra, may be). 

Transfer to serving bowls and serve with fragrant rice. I had it with our usual steamed rice and sago fryums.

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