Vegetarian Thai Green Curry Recipe
This recipe is courtesy the staff at the Sheraton Grande Sukhumvit hotel in Bangkok.
Ingredients:
For the curry paste:
8 to 10 Prik Kee Noo chillies/birds eye chillies/thai chillies or 3 to 4 green chillies
2 Lemon grass stalks chopped
2 or 3 Kaffir Lime leaves (if dry use soaked in hot water) (optional)
½ cup Coriander leaves (use the stalks as well)
1 tsp dry ginger powder
1 tsp Coriander seeds
½ tsp Peppercorns
½ tsp Salt
1 tbsp Groundnut/Peanut or any other vegetable oil
2 tbsp Water
For the Curry:
400ml Coconut milk
1 medium size Broccoli cut into florets
1 cooking banana cut into cubes (optional)
10 to 12 Baby corns chopped into thirds
1 Red bell pepper/capsicum
2 tbsp Cashew nuts
½ cup Vegetable stock (you can reserve water from cooking vegetables)
2 tbsp oil
1 tsp salt
Method: Blend all the ingredients for the curry paste in a mixer/blender into a smooth paste. Cook the baby corn and broccoli in a cup and a half of water. Heat the oil in a pan or a wok and fry the cashew nuts and red bell pepper until the cashewnuts are golden brown. Stir in the curry paste and fry for a minute or two until the raw smell is gone. Add in the cooked vegetables. Lower the flame and pour in the coconut milk and vegetable stock. Bring to a boil, stirring all the while to prevent splitting the coconut milk.
Serve with Thai Jasmine Rice, Plain Rice or Pad Thai.
