My first experience with Thai
Green Curry (or Gaeng Keow Wan as its known), was at a get
together that me and S had put together for friends in Mumbai soon after our
wedding. Till then I (clumsily) assumed that anything Thai (or Asian / Non-Indian) meant non
vegetarian. There is this restaurant called Oasis that had this yummy curry on
their buffet, and I instantly fell in love with it. I have made this many times since then, but it never occured to me that I hadnt posted this recipe till now….
Mildly spiced with galangal and
a dash of coconut milk, we had this with Sticky Chilly Garlic Rice. It so much
reminded me of the paal kootu or the veg kootu (mixed veg gravy) we make at
home with coconut, and over the years i truly have liked it.
While I was browsing for Main Course
Options for BM 31 through my bookmarks, I had to make this yummy curry to cater to my own craving for Thai
comfort food ! A
steaming bowl of thai green curry with Sticky Chilly Garlic Rice (Recipe soon) and Veg Fried Rice (for the kiddo) provided
for a perfect meal on a cold rainy day.
Prep time : 20
minutes. Cooking time : 10 mins. Serves : 3
- Vegetables chopped – 1 cup (I used beans,
carrots,baby corn, Zucchini)
- Capsicum / bell pepper – 1/4 cup chopped – I
used all three colours
- Mushrooms – 4 to 5 – thinly sliced
- Onions – slit lengthwise
- Panner cubes – 1/4 cup (instead of Tofu –
which I had run out)
- White pepper powder – a dash
- Olive Oil – 2 TBSP
- Coconut milk – 1/4 cup
- Fresh basil leaves – 1 or 2 leaves (opt. – I
- Coconut grated – 1/4 cup
- Shallots – 1/4 cup
- Green chillies – 2
- galangal – 1 inch piece
- Coriander leaves – a handful
- Washed and trimmed fresh coriander stalks – a handful
- Salt – to taste
- lemon rind – a dash (be sure to grate it from
the top and not towards the whites)
- lemon grass – 1 or 2 stalks (opt.)
1) Blanch all the veggies in hot
boiling water (salted a bit) for 5 – 8 mins . Drain and retain the water.
2) Grind all the ingredients under
“grinding” table to a smooth paste. Add adequate water as if grinding
for chutney to a smooth milk paste (slightly flowing).
3) In a wok, heat olive oil. When hot,
add the onions and mushrooms and fry lightly. Add a dash of salt and cook
covered for 4 – 5 minutes. Now add the capsicums and fry again. When slightly
crunchy, add the rest of the veggies. Saute well.
4) When the veggies are almost done,
add the ground paste. Add the water from the blanched veggies. Adjust salt and
seasonings. Add coconut milk as well as 1-2 leaves of fresh basil. Cook covered
on low simmer for 10 mins.
5) Serve with hot steamed rice( preferably
Thai Sticky rice or even plain steamed rice) and enjoy a Pan Asian culinary experience.