I always love Thai food (Vegetarian) especially the Curries.The flavour of the Coconut milk added to the curries and the aroma of the lemongrass always scintillates our senses, isn't it?
Let's get on to the post.
Ingredients:
Carrot 1
Cucumber 1/2 cup
White Pumpkin 1/2 cup
Yellow pumpkin 1/2 cup
Green Capsicum 1/2 cup
Red Capsicum 1/2 cup
Yellow Capsicum 1/2 cup
Potato 1 or 2 big
French Beans 4
Coconut milk 400 ml
Onion 1
Water 1 cup
Basil leaves 3
Salt to taste
Green Curry Paste:
Green chillies 3
Pepper 1 tsp
Lemongrass 3 Stalks
Coriander leaves 1 cup
Basil leaves 5
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Ginger a big piece (2 inch)
Garlic pods 2
Khafir Lime leaves 4 to 5
Spring Onion Greens 2
Onion 1
Salt to taste
Method:
1. Prepare the green curry paste.
Dry roast coriander seeds and cumin seeds.
In a blender, blend all the ingredients given under "Green Curry paste" into a thick paste adding very little water. The paste should be thick and not watery.
2. Prepare the veggies.
Steam all the vegetables except onion and capsicum.
Heat oil in a pan. Add onion. Saute it for a minute. Next, add capsicums. Saute it for a minute. Keep it aside.
3. Prepare the green curry.
Heat oil in a pan.
Add the green curry paste to it. Saute it for a couple of minutes.
Next add the coconut milk and one cup water. Mix them well.
Bring the above curry to a boil. Once it starts boiling, add the stir fried vegetables (onion and capsicum) along with the steamed vegetables. Add salt to it.
Let it boil for 10 minutes. You will see the curry start thickening.
Switch off the flame.
Serve it hot with steamed rice.