Thai Green Curry

Thai Green Curry

By CHEF PRANAV JOSHI

From Budget Kitchen

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Swiss

Key Ingredients:

Bursting with flavour and taste this Thai delicacy is now popular the world over

Ingredients

Firm tofu cubes ½ cup
Yam cubes, boiled ½ cup
Medium red capsicum, cut into chunky pieces 1
Snow peas ½ cup
Cauliflower florets, boiled ¼ cup
Carrot cubes, boiled ¼ cup
Oil 2k to 3 tbsps
Coconut milk 1 can
Kaffir lime leaves 2
Vegetable stock 1 cup
Fresh basil leaves, chopped ¼ cup
Green curry paste
Fresh lemongrass, sliced finely and minced 1 stalk
Coriander powder 2 tsps
Cumin powder ½ tsp
Soy sauce 1½ tsps
Brown sugar 1 to 2 tsps
Green chillies, minced 1 to 3
Small onion, chopped 1
Garlic, chopped 3 cloves
Ginger, sliced 1½ inches
Fresh lemon juice 1 tbsp
Lemon zest, grated 1 tsp
Fresh coriander leaves and stems, chopped 1 cup
Fresh basil leaves ¼ cup
Dark soy sauce 1 tsp
Coconut milk 3 tbsps

Methods

To make green curry paste, put lemongrass, coriander powder, cumin powder, soy sauce, brown sugar, green chillies, onion, garlic, ginger, lemon juice, lemon zest, coriander leaves and stems, basil leaves, dark soy sauce and 3 tbsps coconut milk in a blender jar and blend to a smooth paste.
Heat oil in a non-stick wok, add paste and saute for 1-2 minutes or till fragrant. Add coconut milk and tofu and mix well.
Add kaffir lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 2 minutes.
Add yam and vegetable stock, mix, cover and simmer another 2 minutes, or till yam is soft enough to pierce with a fork.
Add red capsicum, snow peas, cauliflower and carrot and mix well. Check seasoning. Mix well and continue cooking for 2 minutes.
Sprinkle generously with fresh basil. Transfer into a serving bowl and serve hot with a bowl of steamed rice.

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