Description
Asian Veggie Delight
Scale
Ingredients
Ingredients for the Green Curry Paste :
- 3 shallots (or 1 Onion, chopped)
- 1–2 Thai Red Chilli, chopped
- 1–2 Green Chillies, chopped
- 1 inch Galangal, roughly chopped (you can use Ginger instead, though not quite the same)
- 2 Tsp Coriander Seeds
- 1 Tsp Cumin Seeds
- ½ cup Coriander leaves
- 3 Sprig Basil leaves
- A handful of fresh Coriander Roots, roughly chopped
- ½ Tbsp Soya Sauce
- 3 Stalk of Lemongrass, roughly chopped (Use only the lower stalk after discarding the outer layer)
- ½ Tsp whole Black Peppercorns
- ¼ Tsp Lemon zest
Ingredients for the Thai Green Curry :
- 1 + 2 Tbsp of Oil (you may use sesame, coconut oil or any other vegetable oil)
- 1 ½ cups thick coconut milk (I used store bought)
- 2 cups of mixed Vegetables of your choice cut or diced into 1 inch ( French beans, eggplant, zucchini, baby corn, bell pepper, cauliflower, broccoli, mushrooms)
- 300 gms Tofu or Paneer (Indian cottage cheese), cut into 1 inch cubes
- 1 Tbsp Brown Sugar
- 2 cups of Vegetable Stock or Water
- 6 – 7 Kaffir Lime leaves (you can use regular lemon leaves if you can’t get hold of Kaffir Lime leaves)
Instructions
- 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.
- Boil 2 cups of water in a saucepan. Switch off flame and add the diced paneer and set aside.
- 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.
- Take off the vegetables once they start turning a little brown in the edges. Keep them aside but ready to be used.
- Drain the water from paneer and keep them ready to be used.
- 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.
- 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.
- Now add all the sauteed vegetables and the paneer (or tofu) to the gravy.
- 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.
- Serve the Green Curry along with steamed rice. Jasmine Rice is the best to enjoy in the true Thai way…!!!
Nutrition
- Serving Size: 4