Thai green curry with rice is a delectable meal with a coconut curry base, loaded with vegetables with the distinct aromatics of the lemongrass and the herbs.
handful ofFresh herbs like basil ,coriander, parsely
2sprigs oflemongrass
2-3kaffir or Thai lime leaves (in case you don’t have it you can substitute this with lemon juice/zest
1inch galangal or Thai ginger
1inch Ginger (if you cant find galangal)
2-3kernels of garlic
1med sized onion
2-3green chillies
1/4thcupVegetable stock
Veggies like broccoli, carrots, beansred/yellow peppers
Capsicumzucchini, yellow squash, cherry tomatoes I also put a lil quantity of canned pineapple
1tbspRoasted and crushed cumincoriander
1tbspcrushed black peppercorns
Salt to taste
Instructions
In a blender add- roughly chopped onion, garlic, ginger, galangal, green chilies and handful of coriander, basil and parsley
(galangal is a stronger more peppery ginger family root, but if you cant find it u can skip it and increase the amount of ginger accordingly),
Blend all this together with a little bit of vegetable stock to make a thin paste.
In a pan over medium heat heat up some coconut oil and add this green paste
Sauté for 2-3 min and add in all the spices- cumin,black pepper and salt to taste!
Stir occasionally and let it cook further.
Blanch your broccoli carrots, beans (use this stock)
In a different pan add the blanched veggies and all the other chopped raw veggies and sauté to soften them just a little bit, retaining their crunch!
Add your saute veggies to the green sautéed paste in the pan
add 2-3 cups of coconut milk.
I made homemade coconut milk by grinding 2 fresh coconut flesh and sieving out the milk through a cheese cloth!
I also do not throw away the husk left behind and roast it with coconut sugar to add to my salads, smoothies anything u can think of!
Coming back to the main dish,now add two stands of lemon grass, well pounded to release all their aroma.
At this point also add in some bruised kaffir and a few basil leaves.
If kaffir is not available with you add a lil lemon zest at the end after turning off the heat.
Let it simmer for just another 3-4 min and turn off the heat as coconut milk can split if over cooked.