THAI GREEN CURRY

Ingredients

Coconut Milk
1 cup scraped fresh coconut
1 tsp soaked and drained rice
Rice
1 1/2 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 sliced
1 inch galangal, approximately 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 little 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 1/2 cup water warm water and mix well.
2. Transfer this mixture in a grinder container and include rice, 1 cup water and grind to fine paste.
3. Stress through a fine muslin fabric and capture well. This is the very first extract.
4. Transfer the coconut back in the mill container, include 1 cup water and grind to great paste.
5. Stress through a fine muslin fabric and capture well. This is the 2nd extract.
6. Include 1/2 cup water in the mill container and pressure it.
7. Heat a pan. Add rice, 3 cups water, pandan leaves, salt and blend 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. Include cumin seeds, coriander seeds, black peppercorns and dry roast till aromatic. Take the pan off the heat and enable to cool.
9. Take a mill jar. Include lemongrass, galangal, garlic, shallots, coriander stalks and kaffir lime leaves.
10. Get rid of the skin of lemon and contribute to the container. Add roasted spices, 3/4 cup water and grind to a coarse paste.
11. Add basil leaves, coriander leaves, 1/4 cup water and grind to a great paste.
12. Heat oil in a deep pan. Add garlic and sauté for 30 seconds. Add spring onion bulbs and sauté for 1-2 minutes.
13. Add 3/4 of the ready paste and cook till oil separates.
14. Include carrot, cauliflower, brinjals, French beans and blend well.
15. Add salt, thin coconut milk and mix well. As soon as the mixture pertains to a boil, cover and cook on low heat for 6-8 minutes.
16. Include green capsicum, kaffir lime leaves and mix well. Cook for 1-2 minutes.
17. Include thick coconut milk, sugar and blend well. Prepare for 2-3 minutes.
18. Tear basil leaves and contribute to the curry.
19. Transfer in a serving bowl, garnish with basil sprig and serve hot with prepared rice.

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