GREEN THAI CURRY

This vegetarian Green Thai Curry is full of flavors and simple enough for weeknight dinners .

This curry comes together in about 30-40 mins and is best when served with steamed rice or Jasmine rice

INGREDIENTS:

• Cilantro / Coriander

• Fresh Basil Leaves

• Green Chillies

• Ginger

• Lemon / Lemon zest

• Galangal

• Lemon Grass

• Kafir Leaves

• Thai Red chillies

• Vinegar

• Soy Sauce

• Coconut Milk

• Tofu

• Water chestnuts

• Bell Peppers

• Baby Corn

• Garlic

• Black pepper

• Salt

• Chilly Flakes

DIRECTIONS:

Thai Curry Paste:

• In blender add bruised lemon grass, bruised kafir leaves, coriander, basil leaves. green chilly, thai red chilly , ginger, galangal , vinegar, salt , garlic and blend it into a paste

• You can store this paste too in a bottle

CURRY:

• Heat the wok, add oil, ginger and garlic paste saute it, add the thai curry paste and cook it for 5 mins, add the veggies to the oil and let it cook for a few mins

• Slowly add coconut milk to the paste and veggies and mix until everything comes together

• Add little lemon zest / Bruised kafir leaf

• Add salt to taste, ting of soy sauce, drizzle of vinegar and mix it well. Add chilly flakes and black pepper and bring it to a boil

• The curry is ready .. add little water if the curry becomes very thick

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