Thai Green Curry

Ingredients

For the Paste

• 4 pods of garlic
• 1 tbsp kashmiri mirch or yellow chilli or 2 green chillies depending on whether you want to make red, yellow or green thai curry.
• 1 tbsp of chopped rind of kaffir lime if available (in Bengali shops)
• 1 onion chopped into 4-6 pcs
• ½ inch piece of galangal (if available)
• Lemon grass 2-3 leaves (optional)
• Salt to taste
• ½ tsp cumin powder
• ½ tsp turmeric

If this feels too much, you can buy the ready made paste sold by “Real Thai”, but once you try this, you will love it!

For the Curry

• 1 fresh coconut shredded and then blended with 1 glass of water to make milk which is sieved
• 1 cup chopped baby corn or carrots
• 1 cup chopped spring onions with greens
• 1-2 cups chopped red pepper
• 1 cup chopped beans or capsicum
• 1 cup chopped mushrooms
• 6-8 kaffir lime leaves (This is the magical ingredient and it is critical to the taste of Thai Curry)
• 1 cup chopped tofu (optional)
• ½ cup chopped brinjal (optional)

Method

Grind together the wet ingredients of the paste along with ½ cup of water in a small jar.

Roast the cumin and turmeric powders in a medium hot kadhai for 1-2 mins.

Pour the paste on top of the dry masalas in the kadhai and cook for 3-4 mins.

Add the sieved coconut milk to the paste followed by the kaffir lime leaves and tofu (if using).

Add the hardest vegetables first like beans and baby corn till cooked but crunchy (3-4 mins).

Once the curry gives its first boil, add the mushrooms and red pepper and turn off the gas within 30 sec.

Cover and let it rest for 10-15 mins before serving.

Serves 4-5