Ingredients:
Green curry paste
- 1 lemongrass stalks, tough outer layers removed
- 3 Serrano chili, seeds removed
- 1/2 green capsicum, seeds removed and cut into small pieces
- 1 medium shallot, chopped
- 3 garlic cloves, peeled
- 1 1-inch piece galangal (if not available, use ginger), peeled, thinly sliced
- 1 1-inch piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
- 1 kaffir lime leaf, very finely chopped (if not available use 1 tbsp lime zest, from about 2 limes)
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp kosher salt (or to taste)
- 1 tbsp palm sugar (if not available, use cane sugar)
Green curry
- 2 cans of coconut milk (each can of 400 ml)
- 8 oz baby corn (from can), cut into inch long pieces
- 8 oz sliced water chestnuts
- 8 oz bamboo shoots (thick slices)
8 oz sliced carrots - 8 oz red / green capsicum, cut into 1 cm pieces
- 8 oz extra firm tofu, cut into 1 cm pieces
- 1 tbsp palm sugar (if not available, use cane sugar)
- 1 bunch Thai basil leaves, picked and washed
Method:
Green curry paste
- Saute chopped shallots for a couple of minutes and let them cool. In our experience, if you grind shallots / onions without sauting, they give bitterness to the end product!
- Finely grate bottom third of lemongrass into a blender or food processor.
- Then add the coriander and cumin seeds to blender and blend to smooth powder.
- Add the rest of the paste ingredients including sauted shallots and blend into smooth paste.
Green curry
- Heat medium / large pan and add a can of coconut milk.
- Stir the milk regularly for 3-4 minutes to thicken it.
- Add the paste to the milk and continue to stir so that the paste it well blended into the milk.
- Let the milk with the paste simmer on low / medium heat for a couple of minutes.
- Add 400 ml water and bring to boil.
- One by one, add all the vegetables… tofu at the last.
- Add sugar and bring the curry to boil. Then bring down the heat and let the curry simmer till all the vegetables soften to desired softness level (4-5 minutes).
- Turn off the heat, add Thai basil leaves and serve with Jasmine rice.
Serves: 4
Inspiration source:
https://www.bonappetit.com/recipe/green-curry-paste
(tweaked for vegetarians)
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