I was going away on a holiday. Produce in the refrigerator waited to be used or trashed. Buying all the good stuff a couple of days before I go away is plain stupid of me.
See, but this is what happens. I go grocery shopping thinking I will just pick up the most essential things, but then the colorful fresh vegetables gleam and glare and I end up losing myself and my money. I had very little time to use them all up. Phew!
Well, to cut a long story short. A box full of broccoli, bell peppers, zucchini, baby corn and carrots needed to used – asap. Grilled vegetable salad were a passe. I craved for a spicy broth with them. So what better than a spicy curry laced with coconut milk and lemon grass. Yes, to finish off the vegetables I had to go buy some coconut milk and lemon grass 🙂 Thai Curry was on the cards.
I made a green paste with easily available ingredients. Skipped galangal, used Indian green chilies, omitted the fish and shrimp sauces. And yes, it still tastes simply marvelous!
Now, lemon grass and lemon rind are essential ingredients. You cannot go thai without them.
Lemon grass is fragrant and is used as an addition to tea, and in preparations such as kadha, which is a traditional herbal ‘soup’ given in coughs, colds, etc. It has medicinal properties and is used extensively in Ayurvedic medicine. Helps in relieving cough and nasal congestion.
Thai Green Curry Paste:
- 5-6 finely chopped lemon grass stem
- 1 cup chopped coriander leaves
- 1/4 cup chopped onions
- 1 tbsp chopped garlic
- 10 green chillies , roughly chopped
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp black peppercorns
- a small piece of ginger
- salt to taste
- 1 tsp lemon juice
- 1/4 tsp grated lemon rind
Combine all the ingredients and blend in a mixer to a fine paste, using just enough water. Keep aside.
Thai Green Curry with Vegetables
- 3/4 cup green curry paste
- 1 1/2 cups coconut milk
- 1 tbsp oil
- 10-12 paneer/cottage cheese cubes
- 1 and 1/2 cups of diced assorted vegetables – broccoli, baby corn, mushrooms, bell peppers, carrots
- 1 onion, diced
- a pinch of sugar
- 8/10 leaves of basil, torn or chopped
- salt to taste
Heat the oil in a pot, add onions and the green curry paste and sauté on a medium flame for 1 minute. Add all the vegetables except paneer, sprinkle salt. Cover and let it cook till 3/4th done. Add the coconut milk, mix well and cook on a medium flame for a couple of minutes. Sprinkle sugar and salt, mix well and cook on a medium flame a minute or two. Mix in the diced paneer cubes. Top with torn basil leaves.
Serve hot. You could serve the curry with rice or noodles or slurp it up like a spicy soup too.
Note: Basil imparts a lovely flavor and fragrance to the curry. I didn’t have nay that day but top it on your curry and see the difference! Magical is the word.
Serve on a bed of hot steaming white rice or some boiled noodles –