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Homemade Vegetarian Thai Green curry paste /Curry:
Homemade Vegetarian Thai Green curry paste /Curry:

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We hope you got insight from reading it, now let’s go back to homemade vegetarian thai green curry paste /curry: recipe. You can cook homemade vegetarian thai green curry paste /curry: using 21 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Homemade Vegetarian Thai Green curry paste /Curry::
  1. Get 1 tablespoon Coriander seeds
  2. Take 1 teaspoon Cumin seeds
  3. You need 1/2 teaspoon turmeric powder
  4. Provide 1/2 inch Ginger
  5. Use 6 cloves Garlic
  6. Use 3/4-1 inch Galangal
  7. Take 4 sticks Coriander leaves
  8. You need 1 small size Onion
  9. You need 8-10 Green chillies
  10. Provide 2 Lemon grass bulb
  11. You need 1 Pink salt
  12. Use 3 young Lemon leaves
  13. Provide as required Vegetables – Choice of yours (I have used Broccoli, baby corn, capsicum, carrot, beans and baby spinach)
  14. Use 2 tablespoons Green curry paste
  15. Use as per taste Salt
  16. Prepare 1 tsp Sugar
  17. Take 1 tetra pack Coconut milk
  18. Get 2 tablespoons Oil
  19. Get 1 Onion
  20. You need 8 Basil leaves
  21. Use 2 Red bird eye chillies (optional)
Steps to make Homemade Vegetarian Thai Green curry paste /Curry::
  1. For Green curry paste :Slice ginger, galangal, onion, green chillies. Mine was home grown heirloom variety, which is less spicy. If your chilli is spicier, please remove inner seeds.
  2. Remove outer stiff cover from the lemon grass bulb. Then slice it and keep it ready.Put everything in the mixer jar and make a paste by adding very minimal water. Store this paste in an air tight bottle. This portion suffice for twice.
  3. How to make Curry: Chop veggies, dice onions and separate each layer and keep aside.Heat oil, add onion and fry for 2 minutes. Add chopped veggies and fry for a while.Add green curry paste, salt, sugar and fry until raw smell vanishes.
  4. Add water and boil, until veggies are half cooked. Add Coconut milk and give only one boil. - Garnish with basil and red tiny chillies and serve with small grain rice.

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