I tried Thai green curry this time using almost all the authentic ingredients alongwith homemade coconut milk and homemade green curry paste.
Coconut milk is something which is going to make a lot of difference to the dish. So in case you are in a hurry, try to prepare coconut milk and green curry paste well in advance and store these in freezer. I prepared these two things a day in advance. 🙂 But do use homemade ones else the taste won’t be as authentic as you expect.
Take one fresh coconut, scrape it and churn it well in a blender with 1 cup of lukewarm water.
Strain it and here you get first extract of thick coconut milk.
Put the leftover coconut again in the blender alongwith 1 cup of lukewarm water, churn it and strain it again to get 2nd extract of coconut milk. Repeat this process the third time as well.
The first extract is to be kept separate from the 2nd and 3rd. This is coz the first extract curdles if cooked for long but 2nd and 3rd extract can be added to gravies while they are being cooked. And add first extract in the end to the gravies.
Green curry paste:
Green chillies- 8 to 10
Ginger- 1 inch
Garlic cloves- 5 to 6
Onion- 1 medium chopped
Coriander leaves- 1 cup
Kafir lime leaves- 4 to 5
Lemon grass stalks- 2
Lemon juice- 1/2 tsp
Lemon rind- 1/4 tsp
Coriander powder- 1 tbsp
Cumin powder- 1tsp
Black pepper powder- 1/4 tsp
Salt to taste
Blend all the ingredients of the paste in a blender to a smooth form using some fresh coconut milk (2nd and 3rd extracts). I used half of this paste to prepare my Thai curry and stored the rest half in freezer.
1/4 cup each of choped veggies- baby corn, carrots, French beans, bell peppers, zucchini, tofu
Thick first extract of Coconut milk- 1cup
2nd and 3rd extract of coconut milk-1 cup
Veg stock or water- 1cup
Thai green curry paste- half prepared above
Oil- 1 tbsp
Salt- to taste
Sugar- a pinch
Heat oil in a pan. Add the green curry paste and sauté it for a minute on medium flame.
Add all the chopped veggies except tofu to it and sauté them for a minute or two on medium flame.
Add 2nd and 3rd extract of coconut milk along with water and let it simmer covered for 5 minutes on low flame.
Switch off the flame, add salt, sugar and tofu alongwith 1st extract of coconut milk. Garnish with Kafir lime leaves.
Serve hot with lemon rice.