After Pad Thai it's time again for a scrumptious Thai Green curry.. I have been buying Thai Green curry and Thai red curry paste for several years now. Always use to look up for fresh ingredients in super markets but that never happened for me in Chennai. This year vacation to Singapore turned to be a perfect grocery shopping vacation for me.. grabbed what ever i could take home..
Bought a pack of Thai green curry ingredients to be made into paste. The paste stays well for a week wen refrigerated. This curry tastes great with rice. Good quality coconut milk is all that is required to make this curry creamy and for the perfect texture. Traditionally turkey berry is added to the paste which i missed to add.
To my surprise SH ate the whole lot of this curry with rice for breakfast.
What you need for the paste:
5 nos - Green chillies
3 nos - Shallots
2 pods - Garlic
1/2 inch - Galangal
2 stick - Lemon Grass, lower portion only
3 nos- Kaffir (Lemon leaves)
1 tsp - Lemon rind
5 stems - Fresh Coriander roots only
1 tbsp - Peppercorns
1 tsp Coriander seeds, roasted
1 tsp Cumin seeds, roasted
How to make:
Grind all the ingredients adding very little water and make into paste.
1/2 cup - Thai Green Curry Paste
1 no - Carrot, sliced
3 nos - Baby corn, slit
1 cup - Mushroom, sliced
1/2 cup - Bell Peppers, chopped
250 ml Coconut Milk, canned / pack
Salt to taste
1 tsp - Oil
How to make:
Heat oil in a pan add green curry paste and fry well, add vegetables, 2 tbsp water and cook till they are almost done.
Add coconut milk and cook in low heat add salt and cook for 3 mins and switch off the heat.
Serve hot with rice.