• Sonalika Singhania

Green Thai Curry🍲

I had thai curry for the first time in Mumbai and instantly fell in love with it. So, when i came back home after finishing my masters i missed eating thai curry. My dad suggested me to try and recreate it at home. I tried many recipes and finally got it right😇 Anyone can make it easily at home.


INGREDIENTS-

For thai curry paste-

  1. Coriander leaves - 1/4 cup

  2. Basil leaves— 15 leaves

  3. Galangal / Ginger - one inch

  4. Lemongrass - 2-3 stems

  5. Onion - 1 big roughly chopped

  6. Garlic - 4-5 cloves

  7. Black peppercorns - 10

  8. Coriander seeds (roasted) - 1 tsp

  9. Cumin (Jeera) - 1 tsp

  10. Green chillies / Birds eye chilly- 4

  11. Salt to taste

For thai curry-

  1. Zucchini - 1/2 diced

  2. Cherry tomatoes - 8-10 cut in halves

  3. Mushrooms - 4-5 sliced

  4. Broccoli - 3/4 cup (semi boiled)

  5. Carrots - 1 big diced (semi boiled)

  6. Bell peppers - 1 cup ( all mixed)

  7. Coconut milk- 400 ml (2 cups)

  8. Water - 1 cup

  9. Sugar - 1/2 tsp

  10. Basil leaves - 10 leaves

  11. Thai curry paste - 1/4 cup

  12. Black pepper powder - 1/2 tsp

  13. Cornflour slurry - 1/2 tsp in 1/4 cup water

  14. Fresh cream / malai - 2 tbsp (if using malai beat with a spoon and then add)


NOTES-

  1. Substitute basil leaves with tulsi leaves but half the quantity as tulsi has a stronger flavour and aroma.

  2. Substitute galangal with ginger and birds eye chilli with green chillies.

  3. Lemongrass is an important ingredient for thai curry without it there won’t be that flavour and aroma. It can be easily grown at homes.

  4. You can use any type of veggies in thai curry.

  5. The quantity for the thai curry paste is enough to make thai curry twice. So you can store the remaining paste in refrigerator for a week.

  6. Be extremely careful after adding the coconut milk. Its better to turn off the heat otherwise it will split.


PROCESS-

For thai curry paste-

Prepare your lemongrass by removing the leaf section and use only the bulbs. Grind all the ingredients into a fine paste by adding a little water.


For the coconut milk-

Take a whole fresh coconut. Shred it using a grater. Now in a grinder add the shredded coconut and add 1/2 cup of water and grind it. Now take a muslin cloth or cheesecloth and strain out the coconut milk by squeezing out. Now again take the shredded coconut and again add 1/2 cup of water and strain it again. Repeat the process until you get 2 cups of coconut milk.


For thai curry-

In a wok add 2 tbsp oil. Add your 1/4 cup thai curry paste.

Now add all your veggies and mix it until your veggies are covered in thai curry paste.

Let it simmer for 5 mins. Now add 1 cup of water and salt into it. Add black pepper powder and let it simmer again for 5 mins. Now turn it to a low flame and add coconut milk. This is an important step because if your flame is too high the coconut milk might split and your hardwork will get spoiled.

Now add fresh basil leaves into your curry. Add cornflour slurry (1/2 tsp cornflour in 1/4 cup of water) so that your thai curry does not have a watery consistency. You can also add malai (2 tbsp- beat it using a spoon) or fresh cream. Give it a taste and adjust salt and spices.


Serve this delicious thai curry with steamed rice. Add few drops of lemon juice to give a little tangy flavour.❤️




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