This is an authentic vegetarian Thai Green Curry recipe which i tried last sunday .Originally was supposed to make non veg thai green curry but ended up in veg green thai curry as hubby was too lazy to get the chicken on sunday morning.Its tasty as it is made from scratch ie by making green thai curry paste at home.
This Green Curry tastes - very fresh and zinging with taste, also quite creamy without being too rich! Includes tofu or chickpeas (your choice) for protein, plus lots of healthy vegetables for an excellent vegetarian or vegan curry you'll want to serve both family and friends. Very aromatic and flavorful - you'll love this curry!
Ingredients:
1/2 red & yellow bell pepper, chopped into bite-size pieces
1 green bell pepper, chopped into bite-size pieces
1/2 cups sliced babycorns
1/2 cup chopped mushrooms
1/2 cup chopped carrot
handful cherry tomatoes
3/4 can coconut milk or homemade coconut milk of half coconut
1/2 to 3/4 cup vegetable stock or 2 stock cubes
1/2 cup fresh basil
2 tsp peanut powder
1/2 tsp turmeric powder
2-3 fresh or frozen kaffir lime leaves (Optional)
GREEN CURRY PASTE:
1 stalk lemongrass, minced Or 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores) { if lemon grass not available use rind of 1 lemon}
5-6 green chilies, sliced (Thai green chilies OR jalapeno)
4-5 Kafir lime leaves
1 shallot, sliced or half medium purple onion
4-5 cloves garlic
1 inch piece of galangal OR ginger, thinly sliced
1/2 cup chopped fresh coriander/cilantro leaves & stems
1/2 cup fresh basil
1 tsp cumin seeds
1 tsp. black pepper seeds (kali miri)
1 tbsp coriander seeds( saboot dhania)
3 Tbsp. fish sauce; Vegetarians: substitute 1 Tbsp. soy sauce
1 tsp. shrimp paste (available at Asian stores); Vegetarians: substitute 1/2 tsp. salt
2 Tbsp. lime juice
1 tsp. brown sugar/normal sugar
3-4 Tbsp. water (enough to blend ingredients together)
Method:
1.Place all 'green curry paste' ingredients in a food processor to create a fragrant green curry paste .Set aside.
2.Place a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.
3.Add the veggies , Stir-fry until well saturated with sauce.
4.Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.add peanut powder ,soya sauce & turmeric .
5.Add the coconut milk, and continue simmering 5-7 minutes, or until softened.
6.Remove curry from heat and taste for salt and spice. If too salty for your taste, add another squeeze of lime juice. If too spicy, add more coconut milk. If you'd like it sweeter, add a little more sugar.
7.Transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice.
8.Serve with plenty of Thai jasmine rice or basmati rice and ENJOY!
I had served it with some basmati rice & red yellow green bell pepper cabbage salad.
Note: you can experiment with other vegetables in this curry, such as: chopped yam, squash, snow peas, eggplant, broccoli, boy choy among others.
No comments:
Post a Comment