Green Thai Curry Recipe

Ingredients:

Carrots 1 medium

Cauliflower / Broccoli – 2 – 3 florets

Red Capsicum ½ medium 

Green Capsicum ½ medium

Yellow Capsicum ½ medium

Paneer – 200 gms

Lemon Grass Stalk – 5

Oil – 1 tablespoon

Salt to taste

Fresh Coconut Milk or Tin -3 cups

Lemon Juice – 1 teaspoon

Fresh Basil Leaves – 2 to 3

Red chilies 3 to 4

Green Curry Paste

Galangal (thai ginger) – 1 inch piece

China Garlic – 9 cloves

Green chilies – 10

Coriander Seeds – 2 teaspoons

Lemon rind, grated – ¼ teaspoons

Cumin seeds- 2 teaspoons

Small onions – 3

Coriander roots – small bunch

Fresh coriander leaves – ½ cup (chopped)

Method:

• Cut galangal into strips and diagonally slice the bottom part of the lemon grass stalks.
• Heat sufficient water in a deep non-stick pan. Add the top part of lemon grass stalks and let the water boil.
• Grind together sliced lemon grass, galangal, garlic, green chilies, coriander seeds, lemon ring, cumin seeds, shallots, broken coriander roots and coriander leaves with sufficient water into a fine paste.
• Halve carrot vertically and then cut into 1 inch pieces. Separate cauliflower/ broccoli into small florets. Cut all three capsicum into1 inch diamonds. Cut the paneer into cube shapes.
• Add carrot to lemon grass stock, cover and cook for 3-4 minutes or till the vegetables are soft. Remove the lemon grass and add cauliflower and cook for 2-3 minutes. Transfer the vegetable into a bowl.
• Heat oil in a non-stick pan. Add the green curry paste and sauté for 2 mins. Add red chilies, salt mix well and cook for a minute. Add the cooked vegetables and mix well for 2 mins. Add coconut milk and stir to mix.
• Add paneer and all the capsicums and mix well. Add lemon juice and torn basil leaves and mix well. Bring to a boil. Serve hot with steamed rice.