Veg Thai Curry

Veg Thai Curry







Ingredients

For The Curry
1 - 2/3 cups green curry paste , recipe below
3 - 1/3 cups coconut milk
2-  1/4 tbsp oil
1/2 cup paneer (cottage cheese) cubes
1- 1/8 cups capsicum cubes
1- 1/8 cups sliced baby corn
1- 1/8 cups boiled green peas
1- 2/3 cups parboiled cauliflower florets
1- 1/8 cups thickly sliced button mushrooms
a pinch of sugar
salt to taste


For The Green Curry Paste (makes Approx. 1 Cup)
4 1/2 tbsp finely chopped lemon grass (hare chai ki patti) stem
2 1/4 cups chopped coriander (dhania)
1/2 cup roughly chopped onions
2 1/4 tbsp roughly chopped garlic (lehsun)
22 1/2 pcs green chillies , roughly chopped
2 1/4 tbsp coriander (dhania) powder
4 1/2 tbsp cumin seeds (jeera) powder
1 1/8 tsp freshly ground black pepper powder
56 1/4 pcs ginger (adrak)
salt to taste
1 1/8 tsp lemon juice
1/2 tsp grated lemon rind

For Serving

steamed rice

Method

For the green curry paste
1. Combine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. ½ cup). Keep aside.

How to proceed

1. Heat the oil in a broad non-stick pan, add the green curry paste and sauté on a medium flame for 1 minute.
2. Add the paneer, capsicum, babycorn, green peas, cauliflower and mushrooms, mix well and sauté on a medium flame for 1 minute.
3. Add the coconut milk, mix well and cook on a medium flame for 2 minutes.
4. Add the sugar and salt, mix well and cook on a medium flame for 1 more minute.
5. Serve hot with steamed rice.

Tips

1. You can use any vegetables of your choice.