AuthorChef Soju PhilipThai Green curry- Whether its made of non vegetarian or vegetarian, the green curry well matches with the well cooked Thai rice. Seasonal vegetables simmered in an ethnic green curry paste made of coriander, ginger, galangal, kaffir lime leaves, lemon grass and finished with coconut milk. Refreshing and nutritionally rich, Thai green curry conquers many hearts and palates.
First prepare the curry paste. Bring all the ingredients under curry paste to a blender and grind to a fine paste. Keep aside.
You can also use ready made Green curry paste which available in the market.
Heat oil in a wok, add the sliced shallots, chopped galangal and red chilli, fry for a while. Add two tbsp of the prepared curry paste and stir well, fry for a minute.
Bring all the cut vegetables to the wok, add one cup of stock, 1 1/2 cup coconut milk, lime leaves and simmer till the vegetables are crisp and tender.
Add the chopped coriander leaves, add salt and white pepper powder, finish with the balance coconut milk, stir well to a smooth gravy and remove from fire.
Garnish with lime wedges and coriander leaves and serve with Thai jasmine rice
Ingredients
Directions
First prepare the curry paste. Bring all the ingredients under curry paste to a blender and grind to a fine paste. Keep aside.
You can also use ready made Green curry paste which available in the market.
Heat oil in a wok, add the sliced shallots, chopped galangal and red chilli, fry for a while. Add two tbsp of the prepared curry paste and stir well, fry for a minute.
Bring all the cut vegetables to the wok, add one cup of stock, 1 1/2 cup coconut milk, lime leaves and simmer till the vegetables are crisp and tender.
Add the chopped coriander leaves, add salt and white pepper powder, finish with the balance coconut milk, stir well to a smooth gravy and remove from fire.
Garnish with lime wedges and coriander leaves and serve with Thai jasmine rice
Leave a Reply