Vegetable Thai Green Curry !

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Whenever we go to a Thai restaurant, one dish which is a 'MUST-HAVE' on our tables is the Thai Green Curry ! Exotically flavorful and aromatic with perfect balance of spiciness, tanginess and sweetness, it makes for an appetizing treat to our Thai food-Craving taste-buds. If you too are a fan of Thai food, I am sure, you would love this curry which I made at home with an assortment of vegetables. Needless to say, it is not an authentic recipe and has been customized to suit the Indian palettes.



Ingredients

Store bought or homemade Thai Green Curry Paste - 3 tbsp
Coconut milk - 2 cups
Water - 1 cup
Cauliflower/Broccoli - 8 to 10 florets
Carrots (thinly sliced) - 1/2 cup
Baby corns (thinly sliced) - 1/2 cup
Zucchini (thinly sliced, if easily available) - 1/4 cup
Red and Yellow bellpeppers (cubed) - 1/4 cup
Mushrooms (big cubes) - 1/4 cup
Pea Brinjals (Thai eggplants, optional) - 8 to 10
Tofu or Paneer - 8 to 10 medium sized cubes.
Fish Sauce or Salt - 3 tsp or as per taste
Lemongrass stalks - 1
Galangal - 1/4 inch piece
Kafir lime leaves - 3 to 4
Red Spur Chili Pepper (diagonally sliced) - 1 (used for garnishing)
Thai Basil - 3 to 4
Lemon juice - 1 tbsp
Sugar - 2 tsp
Cooking oil - 1/2 tbsp

Method

1. In a saucepan, boil the water with lemongrass (first bruise it a little with a heavy object so that all its flavors are released), galangal, kafir lime leaves, carrots, cauliflower and baby corns for about 7 to 8 minutes. We have to keep carrots, cauliflower and baby corns crisp. Strain the vegetables and keep the stock aside.
2. In a wok, add in the oil and saute mushrooms and tofu/paneer for few seconds.
3. Next add in the coconut milk. Let it come to a boil after which add in the green curry paste, zucchini and pea brinjals. Mix well.
4. Now throw in the boiled vegetables and the stock. Let the curry simmer for about 10 minutes after which add the bellpeppers too.
5. Season it with fish sauce or salt. Add in lemon juice and sugar too. Stir well.
6. Garnish with basil leaves, red spur chili pepper and serve hot with plain basmati rice or Thai Jasmine Rice.


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