Thai Green Curry.

The exhilarating factor of returning back from a fantastic 2 month trip from India was visiting Pattaya, For a relaxed holiday or say relaxed first holiday with our daughter, after the mad 1 year grind of delivering a baby, sleepless nites, cooking, cleaning etc.

It was insanely satisfactory, With the infinite view to Heaven it was like refueling our selves for the next year.

Thai and herbs and spice go hand in hand. Of the Thai i ate there i could taste that they use their herbs very profuse manner.

Every spoon worth bite leaves a beautiful persisting taste to your buds.

So her;s my pledge again to derive the best from this cuisine:)

Wish me luck.

Here's my version of Thai green curry. Hope u like it.

THAI GREEN CURRY.

Green chillies - According the the spice u like.

4 - 5 garlic cloves

2 shallots or half onion

One bunch of coriander

1 inch ginger

1 tsp coriander seeds

1 tsp lemon rind

1 teaspoon black peppercorns

Few sweet basil leaves

Salt

2 or 3 lemon grass stalks,(optional)

2 or 3 kaffir lime leaves (optional)

Make the curry paste, with the above ingredients.You can make more of it and store it in the refrigerator for months.

For the curry
Half an onion, chopped finely

One tablespoon of the curry paste, or more to taste.

One can coconut milk

One cup of water or stock

Tofu

Broccoli

Baby corn

Zucchini

Carrot

(u can add any veggies u like)

Basil

Juice of half a lime

Salt

Lightly cook the onions in a little oil .

Add the curry paste and saute for a couple of minutes .

Par boil the veggies you want to add.

Add the boiled veggies to the paste and saute for some more time.

Add the coconut milk, and the stock or water. (quantity depends on the gravy u
prefer.)Throw a few basil leaves in it and squeeze lemon juice in.Simmer and let the herb flavours blend in.
Serve with hot steamed rice.:)

I would strongly recommend if u are a spice lover, throw in a lil more green chilling than u would n ull love it! specially during those chili nites:)