Curry Recipes – Thai Green Curry
Ingredients:
2 tbsp – Oil
3 tbsp – Green curry paste
2 1/2 cup – Coconut milk
1-1/2 tsp – Cornflour
1/2 cup – Vegetable stock
2 tbsp – Cashew nuts
1/4 cup – Baby corns
100 gms – Aubergines
1/2 cup – Broccoli cut into small florets
1 cup – Mushrooms chopped
1/2 cup – Bean curd sliced
1/4 cup – Peppers chopped
1/4 cup – Bamboo shoots (optional)
1 tbsp – Sugar
3 No – Kaffir leaves
2 No – Green chillies
10 No – Basil leaves chopped
1 tsp – Salt
Method:
Heat the oil in a pan or a wok add the curry paste and briefly fry. Then add the mushrooms, aubergines and chillies stir well.
Stir in the curry paste and fry for a minute or two until the raw smell is gone.
Add all the vegetables and salt and cook for a few mins.
Lower the flame and pour in the coconut milk and vegetable stock. Bring to a boil, stirring all the while to prevent the coconut milk from curdling (it is best to add cornflour to the coconut milk to prevent it from curdling while boiling).
Add basil leaves stir well and serve with rice.
Green Curry Paste (Gaeng Pedpak Wan)
2 tbsp – Ginger or galangal
1 tsp – Cumin seeds
4 tbsp – Shallots
2 tbsp – Lemon grass
2 tsp – Coriander seeds
2 tsp – Peppercorns
2 tsp – Kaffir lemon leaves or grated lemon rind
15 No – Green chillies small
4 tbsp – Coriander chopped
3 tbsp – Garlic
2 tbsp – Coriander roots
1 tsp – Salt
Free spice sample of your choice click here
Method:
Soak the green chillies, in hot water for 20-30 mins.
Grind all the ingredients into a smooth paste. Buy Mae Ploy’s Thai Green Curry Paste