Today’s dish is all the way from South East Asia- Thai Green Curry.
There are so many places to see,so many things to learn, so many cuisines to try.So many new dishes to make.
Everyday there is something new to do.Everyday I have a ginormous list of things I want to try and I love it.Thai food and cuisine has been on top of that list for like forever, then one of my friends introduced me to a beautiful cookbook-Simple Thai Food: Classic Recipes from the Thai Home Kitchen.This book has made Thai food easy and doable in a normal Indian kitchen for me.
This absolutely smashing Thai Green Curry is adapted from her book.Its a Childs play to put together once you have made the green curry paste.
I would describe this curry a calm after the storm,a balm to a ravaged soul,a home which isn’t really a home but feels like it.
The work is in just sourcing the ingredients and making the green Thai curry paste.Once you are done with that,the curry is just a 5 minutes away.The Paste can be frozen for any further curry emergencies.
You should ideally make the curry paste for a flavoursome Thai curry but if you must..cause you live in a part of the world where you don’t get Thai ingredients or this is the first time you are making a curry, you can get store bought green curry paste.
- 250 Ml Coconut Milk
- 3 tbsp Green Thai Curry Paste
- 2 Cups of vegetables- mix of mushrooms carrot,pok choy,peppers
- 1 tsp sesame oil
- 1/4 cup water
- Salt to Taste
- Heat a large pot.
- Add a tsp of oil.Saute the curry paste in it for 1 minute
- Once fragrant add the vegetables and cook on high flame.
- Add the coconut milk and 1/4 cup water.Season with salt.
- Bring to boil.Your curry is ready!
You can vary the vegetables, add chicken or tofu to this too.