Thai Green Curry
- Prashansa Ranjan
- Jul 12, 2020
- 2 min read
This is one of the recipes that I wanted to cook and try for since long. Never got the courage to cook it since it needed a lot of ingredients that are rarely available in India. The love for the food that I have, makes me want to cook till the perfection- just till everything is as closest as possible. So it took me some time to taste an authentic Thai Curry and then gather all the courage to give a shot. So here you go with the recipe of Thai Green Curry. This curry also has a red version which simply means replacing most of the ingredients with red hot spices. In a nutshell, Green Thai Curry tastes bit minty and the Red Thai Curry tastes a bit spicy.
Ingredients:
A Cup of Diced Vegetables each like Carrots, Cabbage, Cauliflower, Spinach, Spring Onion, Capsicum, French Beans.
A cup of Peas and Sweet Corns kernels.
3 cups of Coconut Milk. (Use full-fat coconut milk for a creamy curry).
10-12 peeled Garlic Buds.
1/2 cup of diced Tofu.
An inch of Ginger (If you are lucky, do use galangal instead of ginger).
4-5 Green Chillies.
4-5 Lemon Grass leaves.
A bundle of Coriander leaves.
A cup of mint leaves.
A Lemon.
A Tablespoon of Coconut Oil.
A Tablespoon of Cumin Seeds.
A Tablespoon of Fennel Seeds.
A Tablespoon of Coriander Seeds.
Condiments and Spices like Oregano, Salt, Sugar, Chilli Flakes.
How to Prepare:
Dry roast all the seeds- cumin, fennel and coriander. Let them cool down.
In a mixer jar, pour these dry roasted seeds, and crush them to a fine powder.
Add coriander leaves, lemongrass leaves, mint leaves, chillies, ginger and garlic to it. Squeeze in lemon. Run grinder to form a fine paste. Make sure to make it as ground as possible. This gives you the Thai Green Curry paste. You can also buy this paste prepared from the market.
In a saucepan, pour half tablespoon coconut oil and let it warm up. Add all the diced vegetables into it, starting with carrots, then cauliflower, cabbage, spinach, etc. Add the peas and sweet corns kernels at the last. Sprinkle some water on it and keep it at medium flame. Sprinkle some salt on it and cover it to cook. Keep checking it in intervals of 2-3 minutes. The vegetables should be semi-cooked giving a crunchy taste.
In another saucepan, pour a half tablespoon of coconut oil. As soon as it warms up, put oregano and chilli flakes into it. Put the green curry paste into it. Mix it well. Put diced tofu into it. Let it be semi-cooked. Pour coconut milk in it.
Let the coconut milk cook for 4-5 minutes. You shall start getting the aroma of the green curry.
Put in all the vegetables in it and mix well.
Sprinkle salt in it. Half tablespoon would do.
Cover it and cook it on a medium flame for 4-5 minutes.
Once done, serve it with some warm steamed rice. Garnish it with some chopped coriander and a mint leaf on top.
Thai Green Curry is good for people who prefer sweet over spicy. Red Thai Curry replaces red chillies, bell peppers, chilli powder, in place of vegetables and in the paste. If you wish to know its recipe, do let me know. Shall try cooking it and spreading the word.
Happy Curry-ing!
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