Vegetables in Thai Green Curry

Instructions

1. To Make the Thai Green Curry Paste, take all the ingredients for the Thai Green Curry in a grinder jar and grind them together to a coarse paste. Try not to use any water. You may add a few spoonful of the coconut milk to grind the mix to a smooth paste.
2. Boil 2 cups of water in a saucepan. Switch off flame and add the diced paneer and set aside.
3. In a heavy bottom pan or wok, heat 1 Tbsp oil over medium heat. Add in all the vegetables that has been cut or diced into 1 inch. Saute the vegetables for a 1 -2 minutes. You may add a pinch of salt to them as well.
4. Take off the vegetables once they start turning a little brown in the edges. Keep them aside but ready to be used.
5. Drain the water from paneer and keep them ready to be used.
6. In the same pan or wok add 2 tbsp more of oil over medium -low heat. Add 3 Tbsp of the prepared Green Curry paste and saute for 1 minute before pouring in the vegetable stock or water. Mix and combine well together. Allow to come to a boil.
7. Next add 1 tbsp brown sugar, 1 ½ cups thick coconut milk, salt to taste. Cook for another 2 -3 mins till the curry starts thickening.
8. Now add all the sauteed vegetables and the paneer (or tofu) to the gravy.
9. Stir to mix all the ingredients together and lightly boil for another 2 -3 minutes or until the curry has acquired a light thick consistency. Lastly add the handful of kaffir lime leaves. You may tear them into halves before adding in infuse extra flavour to the curry. Give a good mix and remove from the flame.
10. Serve the Green Curry along with steamed rice. Jasmine Rice is the best to enjoy in the true Thai way…!!!