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Vegetable Green Thai Curry

26 ingredients · 7 steps · from Your Food Lab

Vegetable Green Thai Curry

Ingredients

  • 1 tsp Whole coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp White peppercorns
  • 2 inch Galangal (Thai-ginger)
  • 1/2 inch Fresh Turmeric
  • 2 stalks Lemon-grass
  • 8-10 cloves Garlic
  • 3-4 Shallots (Madras onions)
  • 8-10 Dark green chillies
  • Zest of one whole lemon Lemon zest
  • 3-4 Fresh coriander stems and roots
  • Large pinch Salt
  • 200 ml Coconut milk (for thickening)
  • 3-4 tbsp Thai-curry paste (homemade)
  • 800 ml Coconut milk (remaining)
  • 1/2 cup Babycorn
  • 1/2 cup Mushroom
  • 1/2 cup Broccoli
  • 1/2 cup Carrots
  • 1/2 cup Green capsicum
  • 1/3rd cup Red bell pepper
  • 1.5-2 tbsp Brown sugar
  • To taste Salt (to taste)
  • 2-3 Kafir lime leaves
  • A handful Thai-basil
  • As needed Red large red chilli (sliced)
Watch the original video

Steps

  1. In a pan, take 1 tsp whole coriander seeds and add 1 tsp cumin seeds. Lightly toast these on slow flame for a few seconds to a minute.
  2. Transfer the toasted spices to a mortar and pestle along with 1 tsp white peppercorns. Grind them until you get a powdery consistency.
  3. Add the remaining ingredients to the mortar: 2 inch Galangal, 1/2 inch fresh Turmeric, 2 stalks of Lemon-grass, 8-10 cloves of Garlic, 3-4 Shallots (Madras onions), and 8-10 dark green chillies.
  4. Add the zest of one whole lemon to the mortar. Be careful not to add the white pith as it is bitter.
  5. Add 3-4 fresh coriander stems and roots, chopped.
  6. Add a large pinch of salt.
  7. Grind all these ingredients properly in a mortar and pestle (or mixer-grinder) until a fine paste is formed. This may take 10-15 minutes.

Recipe extracted by Foodle from “Veg Green Thai Curry | Home-made Thai Curry Paste | वेज ग्रीन थाई करी | Chef Sanjyot Keer” by Your Food Lab. Quantities follow the video and may be approximate — watch the original for technique.