Vegetable Thai Green Curry | वेजिटेबल थाई ग्रीन करी | Sanjeev Kapoor Khazana

This oriental dish has a long list of veggies in a delicious green curry. Super rich in flavour with aromatic spices and herbs, a dish which is worth-trying.

VEGETABLE THAI GREEN CURRY

Ingredients

1 tablespoon pea aurbergine
¼ medium red pumpkin, peeled and cut into ½ inch cubes
½ medium brinjal, cut into small pieces
3-4 French beans, diagonally sliced
1 medium carrot, thinly sliced
2-3 babycorn, cut into 1 inch strip
¼ medium Chinese cabbage, roughly chopped
2-3 bok chop stems, halved lengthwise
3-4 bok choy leaves
5-7 snow peas
1 tablespoon oil
1 tablespoon chopped garlic
½ inch galangal, sliced
3-4 kaffir lime leaves
2x2 inch lemon grass
2 cups coconut milk
1 teaspoon sugar
Salt to taste
8-10 basil leaves
Fresh red chilli for garnishing
Spring onion green for garnishing
Steamed rice for serving
Thai green curry paste
1 teaspoon cumin seeds
2 teaspoons coriander seeds
5-6 4 inch lemon grass
12-15 garlic cloves
1½ inch galangal
6-8 kaffir lime leaves
8-10 fresh coriander leaves
3 tablespoon chopped coriander stems
6-7 green chillies, sliced
6-8 basil leaves
1 teaspoon sugar
Salt to taste

Method

1. To prepare Thai green curry paste, dry-roast cumin seeds and coriander seeds in a non-stick pan till fragrant.
2. Roughly chop lemongrass, garlic cloves and galangal. Discard the stem of kaffir lime leaves.
3. Grind together chopped lemongrass, garlic cloves, galangal, kaffir lime leaves, coriander leaves, coriander stems, broken green chillies, basil leaves, sugar, salt and roasted seeds into smooth and thick paste. Add 2-3 tablespoons water and grind again. Transfer in a bowl.
4. To prepare curry, heat oil in a deep non-stick pan. Add garlic and sauté for 30 seconds.
5. Add pea aubergine, galangal and 3-4 kaffir lime leaves and sauté for 30 seconds.
6. Lightly beat the lemon grass with the back of the knife, add to pan and sauté for 10 seconds.
7. Add 2-3 tablespoons Thai green curry paste and sauté for 2 minutes. Add 2-3 tablespoons water and sauté for 1-2 minutes.
8. Add coconut milk, mix and cook for 2-3 minutes. Add pumpkin, brinjal, French beans, carrot and babycorn and mix well.
9. Add sugar and salt, mix and simmer for 7-8 minutes. Add 3-4 tablespoons water, Chinese cabbage, bok choy stems, bok choy leaves and snow peas, mix and cook for 3-4 minutes. Add basil leaves, switch off heat and mix well.
10. Pour the curry in a serving bowl, garnish with some red chilli and spring onion green and serve hot with steamed rice.

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