Hello readers! How are you doing? It was a super busy month for me so far and I’m sure it’s going to be like this for me the whole month of November. Since it is a very auspicious Hindu month in the Indian calendar that is called Karteeka, I eat only one meal a day. I also visit the temple quite often and attend a special pooja (prayer) there and offer Prashad (a special food to offer to God). The temple is almost an hour’s drive from our house, so going there and coming back takes 4-5 hours a day. Before this auspicious season was the very busy preparation and celebration of Diwali, then came Halloween, then my elder one’s sweet 16 and now started this month of Karteeka which is keeping me quite busy and I am not finding the time to write my recipes on the blog. But today I am back with one of my favorite recipes that I prepared during the Diwali celebrations.
Being vegetarian, I enjoy all kinds of vegetarian food from various cuisines. Apart from Indian food, I like Middle-Eastern, Chinese,Thai and Italian foods as well. The Thai curries, both red and green, are among my favorite dishes. The Thai green curry is very vibrant and carries a rich and creamy texture brought by the coconut milk induced with the flavors from various herbs and spices that are added in the green paste. The aroma of galangal and coriander roots and the herby goodness of lime leaves, a slight hint of spice from the green chilis that is brilliantly balanced with the sweetness of the coconut milk, is overall a delicious dish that gives you an enthaicing experience that you surely won’t forget!
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Thai Green Curry Recipe:
Heat oil in a pan and add the green chilis and onions. You can use regular onions but since I had a stock of shallots, I used them for my curry. I also added bay leaves, some cumin seeds, and dry red chilis to the pan which is totally optional.
After sautéing the onions for 2-3 minutes, add the cut beans. Since it’s a vegetarian green curry I added as many vegetables as I could to make it look more colorful. As I mentioned earlier in my previous posts, I always try to keep my dishes look vividly attractive. For this recipe, I used beans, cauliflower, broccoli, mushrooms, red bell peppers and onions. You can also add carrots, egg plants, baby corn, zucchini, tofu and any other vegetables of your choice.
I added the vegetables, prioritizing the cooking time required. I added beans and some florets of cauliflower first. After they were half done, I added the broccoli as it doesn’t need to be cooked for long.
I also added sliced mushrooms to my curry.
After adding the mushrooms, add red bell peppers and cook them for 2-3 minutes. No need to cook the vegetables until they become mushy. The vegetables taste better when they are half crunchy (al dente) for this dish.
After the vegetables are cooked enough, add the green curry paste. To make the green curry paste, add 2-3 lime leaves, green chilis (as per your spice tolerance), 6-8 cloves of garlic, a small piece of ginger or thai ginger (galangal), coriander stems and roots, a small stalk of lemon grass, a few roasted cumin seeds and coriander seeds and some salt to the blender jar and grind it into a fine paste. Also add some coconut milk to the paste while blending. Add this paste to the curry and maintaining the heat in low, let the vegetables cook in the curry paste.
After adding the curry paste, it starts leaving the water from the coconut milk. Cook the curry till it becomes thick and spices get settled in the curry. By now you should be able to smell the aroma of the herbs and spices that were added in the curry. I didn’t add any food color to my curry, but you can always add it to make it look more green in color.
Adjust the salt if required. Turn the heat off and transfer the curry to a serving bowl.
I also prepared some Vegetable Pulao to eat with this curry. But plain rice will suffice, especially with this delicious curry, as it is already vegetable-rich and loaded with flavors.
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When I had the first bite of this curry with rice, it reminded me of the food that I had in Bangkok two years ago at a trip there during my wedding anniversary. I felt as if I was eating in the same restaurant at Bangkok. I devoured every single bite of the dish and lost count on how many servings I had 😉 A totally satisfying meal. Do try this vibrant and rich curry when you’re feeling slightly adventurous and ready to explore the depth of Thai flavors! I hope you enjoy this Thai Green curry as much as I did and please do not forget to share the pictures of your recreation of this curry, it always cheers me up! 😀
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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 12-15 shallots peeled
- 12-15 beans halved
- 1 cup of florets of broccoli
- 1 cup of florets of cauliflower
- 1 cup of sliced white button mushrooms
- 1/2 a cup of red bell peppers (shredded)
- 2-4 cut green chilis (optional)
- oil for frying
- 2-3 lime leaves
- 6-8 green chilis (adjust as per your spice tolerance)
- 4-6 cloves of garlic peeled
- A small piece of ginger or Thai ginger (galangal)
- 1/4 th bunch of coriander stems with roots (a small bunch)
- 2 inch stalk of lemon grass
- 1 tsp of roasted cumin seeds
- 1 tsp of roasted coriander seeds
- 1 can of coconut milk
- salt to taste
Ingredients
For green curry paste
|
|
- Wash, peel and cut all the vegetables ready to use in your curry.
- Combine all the ingredients mentioned above under the green curry paste, in a blender jar and grind them into a smooth paste.
- Heat oil in a pan and add the green chilis and onions.
- After sautéing the onions for 2-3 minutes add the cut beans.
- I added the vegetables, prioritizing the cooking time required. I added beans and some florets of cauliflower first. After they were half done, I added the broccoli as it doesn't need to be cooked for long.
- Add the sliced mushrooms to the pan.
- After adding the mushrooms, add red bell peppers and cook them for 2-3 minutes. No need to cook the vegetables until they become mushy. The vegetables taste better when they are half crunchy (al dente) for this dish.
- After all the vegetables are cooked enough, add the green curry paste.
- You can also add some food color if you want your curry to appeal more green in color.
- Let the vegetables cook in the curry paste for another 4-5 minutes allowing the flavors to settle in the curry.
- Turn the heat off and transfer the curry to a serving bowl.
- Serve it with some plain rice or pulao and enjoy!
