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Vegetable Thai Green Curry - SK Khazana

Fresh home-made Thai green curry paste wins hands down in flavour and taste This is a Sanjeev Kapoor exclusive recipe.

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Vegetable Thai Green Curry - SK Khazana

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Main Ingredients Lemon grass, Galangal
Cuisine Thai
Course Main Course Vegetarian
Prep Time 21-25 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Vegetable Thai Green Curry - SK Khazana

  • 5-6 Lemon grass stalks, 4inch
  • 1 1/2 inch Galangal
  • 1 teaspoon Cumin seeds
  • 2 teaspoons Coriander seeds
  • 12-15 Garlic cloves
  • 6-8 Kaffir lime leaves
  • 8-10 Fresh coriander sprigs
  • 3 tablespoons Fresh coriander stems chopped
  • 6-7 Green chillies sliced
  • 1 teaspoon Sugar
  • Salt to taste
  • 1 tablespoon Pea aubergine
  • 1/4 Red pumpkin medium, peeled and cut into ½ inch cubes
  • 1/2 Brinjal medium, cut into small pieces
  • 3-4 French beans cut into 1 inch diagonal slices
  • 1 Carrot medium, cut into roundels
  • 2-3 Babycorn cut into 1 inch strips
  • 1/4 Chinesea cabbage medium, roughly chopped
  • 3-4 Bokchoy leaves halved
  • 2-3 Bokchoy stems halved lengthwise
  • 5-7 Snow peas
  • 1 tablespoon Oil
  • 1 tablespoon Garlic chopped
  • 1/2 inch Galangal sliced
  • 3-4 Kaffir limes leaves
  • 3-4 two in Lemon grass stalks
  • 2 cups Coconut milk
  • 1 teaspoon Sugar
  • Salt to taste
  • 15-20 Fresh basil leaves
  • Fresh red chilli flower for garnishing
  • Spring onion flower for garnishing
  • Steamed rice for serving

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 stalks, garlic cloves and galangal. Discard the stem ofkaffir lime leaves.
  3. Put lemongrass, garlic, galangal, kaffir lime leaves, coriander sprigs, coriander stems, broken green chillies, basil leaves, sugar, salt and roasted cumin-coriander seeds into mixer jar and grind, . Add 2 tablespoons water and grind to a smooth and thick paste. 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, mix and sauté for 30 seconds.
  6. Lightly beat the lemon grass stalks with the back of the knife, add to pan, mix and sauté for 10 seconds.
  7. Add 2-3 tablespoons Thai green curry paste, mix and sauté for 2 minutes. Add 2-3 tablespoons water, mix well and sauté for 1-2 minutes.
  8. Add coconut milk, mix and cook for 2-3 minutes. Add pumpkin, brinjal, French beans, carrot and baby corn and mix well.
  9. Add sugar and salt, mix and simmer for 7-8 minutes. Add 3-4 tablespoons water, Chinese cabbage, bokchoy stems, bokchoy leaves and snow peas, mix and cook for 3-4 minutes. Add basil leaves, switch off heat and mix well.
  10. Pour the curry into a serving bowl, garnish with a fresh red chilli flower and spring onion flower and serve hot with hot steamed rice.
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