On our recent visit to a Thai restaurant, we tried the Thai Green Curry with rice and we loved it. Back home, I attempted to make the same curry with homemade Thai Green Curry Paste. The result was a resounding success and was loved by everyone at home! This vibrant green curry gets it flavors from Kaffir Lime Leaves, Lemon Grass, Galangal and Coconut milk.
Olive Oil (or Coconut Oil) – 2 tbsp
Home Made Thai Green Curry Paste – 2 to 3 tbsp
Fresh Basil Leaves – 8 (chopped)
Kaffir Lime Leaves – 3 (chopped)
Chopped Green and Red Capsicum – ½ cup
Yellow Zucchini – 1 (cut into pieces)
Broccoli (separated into florets) – 1 cup
Vegetable Stock – 2 cups (optional)
Cottage Cheese (Paneer) or Tofu – ½ cup (150 Gms)
Coconut Milk – 2 cups
Corn Starch – ¼ cup (1 tbsp of Corn Flour diluted in ¼ cup of water)
Brown Sugar – 1 tsp
Lemon Juice – 1 tsp
Salt to taste
Heat the Oil in a pan. Add the Thai Green Curry paste. Stir fry for two minutes in low flame.
Add the chopped fresh basil leaves and Kaffir Lime Leaves. Stir for a minute.
Add Capsicum, Zucchini and Broccoli. Sauté it 2 to 3 minutes.
Add 2 cups of Vegetable Stock.
When it comes to a boil, simmer for 4 to 5 minutes in low to medium flame till the vegetables are cooked, but still crunchy.
Add the Cottage Cheese, Coconut Milk Powder and the Corn Starch. Add the Brown Sugar and adjust Salt.
Simmer for a couple of minutes. Switch off the flame. Add Lemon Juice after few minutes. Transfer to a serving bowl.
Serve this tasty Thai Green Curry with steamed Jasmine Rice or Basmati Rice. You can serve Paneer Chilli fry as an additional accompaniment if needed.
I have used 3 vegetable stock cubes to prepare the stock. The stock cubes are readily available in the market. If you use vegetable stock, reduce Salt in the dish since the stock also has Salt in it.
You can use Fresh Coconut Milk or tinned Unsweetened Coconut Milk ; you can also use Coconut Milk Powder to prepare Coconut Milk.
You can increase or decrease the amount of Thai Green Paste added to suit your taste.
Adjust Salt carefully since the Soya Sauce in the Thai Curry Paste contains Salt already.