Thai Green Curry Recipe

For all those vegetarians out there who have restricted diet, this is one healthy green recipe.
The following post includes directions to make green curry paste at home and cooking without shallots/onions and garlic.

This is clearly one of the healthiest curry's. My family and I very much enjoyed having this for lunch and hope you get the pleasure of making this at home.

When it comes to Thai Curry, I see many people resort to canned pastes. Now these pastes, well they may save you the whole drama, but you know which is the healthier option- "DIY". At the end of the day, we do want to avoid those extra preservatives.

For the green curry paste:
5-6- green chilies, you may add more to spice up the curry- This also adds green to the curry
2 inch- ginger
1 cup- fresh coriander leaves (with stem)
2-3 stalks- fresh lemongrass (you may use the ones available in store, but then the freshness is not guaranteed)
1/2 -lime (grated zest and juice)
12-14- kaffir lime leaves
8-10- basil (fresh)
1 tbsp- ground coriander seeds
1 tsp- ground cumin
1 tsp- ground black peppercorn
2-3 tsp- soy sauce
3 tsp- mustard oil

1. Roughly chop the coriander leaves, ginger, chilies, lemongrass and basil (at this stage you may also ad the chopped garlic and onion). Snip the lime leaves using a scissor and mix all ingredients in a food processor/mixer. Add water and process until a smooth green paste.
2. Heat wok until hot, add the coriander seeds, cumin and black peppercorn. Saute for about 30 seconds. Switch off the gas and let the seeds cool down.
3. Once cooled, dry grind this to a powder and add to the wet mixture. Mix well and set aside.

For the curry:

2 chopped- capsicum

8-10- diagonally sliced baby corn 

1- small cauliflower- florets (parboiled for 1-2 mins with salt)
1/2 cup- boiled peas
1/2 cup- stir flied mushroom
2 small chopped french cucumber
1 cup- diagonally sliced french beans (blanched)
100gms- cottage cheese (cubes)
2 packs- coconut milk (200 ml)
Salt to taste
3-4 tsp- sugar
11/2 cup- vegetable stock (can use the same water used to boil cauliflower, beans and peas)

Procedure:

1. In a wok or a deep bottomed pan, pour 3 tsp of mustard oil. Let the oil cook and heat for a while until you see vapours. Pour the green curry paste, stir, add 3 tsp of soy sauce and saute for a minute until fragrant.
2. Add baby corn and cauliflower and stir fry in the paste for 2-3. Add the rest of the vegetable and let it cook for about minute or two.
3. Add salt and sugar and let the paste infuse the vegetable.
4. Pour the coconut milk and warm stock. (you can use the stock to wash out milk stuck to the pack).
5. Stir well and add the cottage cheese towards the end and let the broth cook for another two mins or more until you get a nice thick consistency.

All done, serve hot with steamed rice. :)

This is a tweaked version, according to my family's taste buds. You can add or remove certain elements of the dish such as add shallots and garlic and make it non-vegetarian if you like. There are many recipes here on the web and my version is a mix of those plus certain additions of mine.

Feel free to post your comments below along with your version. Sharing is caring, foodie out!!