Thai Green Curry

Thai cuisine is a potent mix of herbs and spices that add so much flavour and richness to the simple vegetables which we use in our day-to-day life.

Thai food is known for its balance of five fundamental flavors in the overall meal - spicy(hot), sour, sweet, salty and bitter.It offers some of the freshest and taste-bud awakening flavors.
Thai green curry is such a versatile dish where any type of vegetable can be added that you like.Don't be fooled by the simplicity of the ingredients - when they're put together what results is toooo delicious.

Read somwhere:“The best Thai food looks like a mess, but tastes like heaven”.

Ingredients:

Carrots(Diced) - 1 cup
Beans(Diced) - 1 cup
Cauliflower Florets - 1 cup
Peas - 1/2 cup
Cumin/Jeera Powder - 1 tsp
Coconut Milk- 1 1/2 cup
Vegetable oil- 3 tsp
Salt to taste

For the Green Sauce:
 Fresh Coriander with stems - 1 cup
 Fresh Mint Leaves - 1 cup
 Green Chillies - 3
 Tomato - 1 medium sized
 Onion- 1 medium sized
 Ginger- 1 inch sized
 Garlic- 4 pods
 Lime Juice- 2 tsp


Method:

1.Pressure the diced carrots,french beans,cauliflower florets and peas in a pressure cooker for one whistle with enough water and 1 tsp of salt.
2.In a wok/kadai,heat a 1 tsp of vegetable oil, and saute the diced tomato,onion,green chillies,garlic,ginger,fresh coriander and mint leaves for 2 minutes.
3.Remove from fire and set aside to cool.
4.In a mixer,grind the above with 1 cup of water and 2 tsp of lime juice to a fine paste.
5.In the same wok/kadai, heat 2 tsp of oil and add the ground paste,cumin powder and cook on medium flame for 5 minutes.
6.Now add the vegetables and cook for 10 minutes on low flame with covered lid.
7.When the vegetables have absorbed the flavors,adjust the salt and remove from fire.
9.Now add the coconut milk and allow it to rest for 10 minutes.

Goes great with, simple steamed white rice or Ghee rice.

Simply 'Aroy'.           


                                                           


Tip:

1.Do not cook the gravy after adding the coconut milk,else it would curdle.
2.Always include a little bit more spice,as the coconut milk will bring down the spice content of the dish.
3.If the curry is watery, add 1 tsp of cornflour diluted with 4 tsp of water and cook the gravy till your desired consistancy has been achieved.