Thai Green Curry Food on Budget Sanjeev Kapoor Khazana

THAI GREEN CURRY

Ingredients

Coconut Milk
1 cup scraped fresh coconut
1 tsp soaked and drained rice
Rice
1 cups short grain rice, soaked and drained
8-10 pandan leaves
Salt to taste
Thai Green Curry Paste
3 tsps cumin seeds
3 tsps coriander seeds
8-10 black peppercorns
1 inch lemongrass stalk, roughly chopped
1 inch galangal, roughly chopped
8-10 garlic cloves
15-20 shallots
15-20 coriander stalks
2-3 kaffir lime leaves
1 lemon
5-6 fresh basil leaves
10-15 fresh coriander sprigs
Tempering
2 tbsps oil
1 tbsp chopped garlic
2-3 spring onion bulbs, sliced
1 medium carrot, peeled and sliced
6-8 cauliflower florets
3-4 small brinjals, stemmed and halved
5-6 French beans, stringed and cut into 1-inch pieces
Salt to taste
1 medium green capsicum, seeded and cut into 1 inch pieces
1-2 kaffir lime leaves
2 tsps sugar
5-6 fresh basil leaves
Fresh basil sprigs for garnish

Method

1. Take coconut in a bowl. Add cup water hot water and mix well.
2. Transfer this mixture in a grinder jar and add rice, 1 cup water and grind to fine paste.
3. Strain through a fine muslin cloth and squeeze well. This is the first extract.
4. Transfer the coconut back in the grinder jar, add 1 cup water and grind to fine paste.
5. Strain through a fine muslin cloth and squeeze well. This is the second extract.
6. Add cup water in the grinder jar and strain it.
7. Heat a pan. Add rice, 3 cups water, pandan leaves, salt and mix well. Cover and cook on medium heat for 10-12 minutes. Take the pan off the heat and set aside for 10-15 minutes.
8. Heat a nonstick pan. Add cumin seeds, coriander seeds, black peppercorns and dry roast till fragrant. Take the pan off the heat and allow to cool.
9. Take a grinder jar. Add lemongrass, galangal, garlic, shallots, coriander stalks and kaffir lime leaves.
10. Remove the skin of lemon and add to the jar. Add roasted spices, cup water and grind to a coarse paste.
11. Add basil leaves, coriander leaves, cup water and grind to a fine paste.
12. Heat oil in a deep pan. Add garlic and saut for 30 seconds. Add spring onion bulbs and saut for 1-2 minutes.
13. Add of the prepared paste and cook till oil separates.
14. Add carrot, cauliflower, brinjals, French beans and mix well.
15. Add salt, thin coconut milk and mix well. Once the mixture comes to a boil, cover and cook on low heat for 6-8 minutes.
16. Add green capsicum, kaffir lime leaves and mix well. Cook for 1-2 minutes.
17. Add thick coconut milk, sugar and mix well. Cook for 2-3 minutes.
18. Tear basil leaves and add to the curry.
19. Transfer in a serving bowl, garnish with basil sprig and serve hot with cooked rice.

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