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Thai Green Curry Or Thai Red Curry ????
If you didn’t know yet, then let me tell you that the Thai green curry is the spicers one & i love a good spicy Thai curry, there is something about the aroma while cooking a Thai curry that get you slavationg, and its been raining really heavily here for the past few days, i had to make it and get nice and toasty at home.
Do try out the recipe & enjoy.

Thai Green Curry

Green Curry Paste:
2-inch galangal, chopped
3 spicy green chilies, chopped
3 Thai red chilies, chopped
3-inch lemongrass, chopped
3 lemon leaves, chopped
2 small onions, chopped
10-15 small garlic cloves
1/2 cup coriander with stems, chopped
1 tbsp coriander seeds, toasted
1 tbsp cumin seeds, toasted
1/2 tsp white pepper powder
1/4 tsp turmeric powder
1 tbsp fish sauce (or 1 tbsp soy sauce + 1 tsp lime juice)
1/4 cup water

Vegetables:
1/2 cup diced carrots
1/2 cup diced yellow peppers
1/2 cup diced red peppers
1/2 cup sliced baby corn
1/2 cup quartered mushrooms
1/2 cup broccoli florets
7-8 baby brinjals
Few sprigs of Thai basil
Curry:
300 gm boneless chicken, cubed
Prepared Thai curry paste
2 cups coconut milk
2 cups vegetable stock or water
1 tsp fish sauce (or 1 tsp soy sauce + 1/4 tsp lime juice)
1 1/2 tbsp sugar
Salt to taste
Serve:
2 cups steamed rice
Garnish: Thai red chilies and Thai basil

Method:
1. Green Curry Paste:
Toast coriander and cumin seeds.
Blend with remaining paste ingredients. Set aside.

2. Vegetables:
Dice carrots, yellow and red peppers.
Slice baby corn.
Quarter mushrooms and baby brinjals.
Cut broccoli into florets.
Keep Thai basil ready.

3. Cook the Curry:
Heat a pan over medium heat. Add half the coconut milk and curry paste. Cook 2-3 minutes, stirring.
Season with sugar, salt, and fish sauce.
Add chicken, cook 3 minutes.
Add carrots, peppers, baby corn, and mushrooms. Pour in stock or water. Cook 5 minutes.
Add remaining coconut milk, broccoli, baby brinjals, and Thai basil. Cook until thick.
4. Serve:
Serve curry over steamed rice.
Garnish with Thai red chilies and basil.
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