Thai Green Curry, originally uploaded by Swami Stream.

Ingredients (Serves 2)

For Green Curry Paste

1 stalk lemongrass, sliced (lower half)

2 Tbsp ground Coriander Seeds

1 Tsp cumin seeds

1 tsp Brown Sugar

3-6 Green Chillies

1 small Onion

1-2 Garlic Cloves

1 tsp Lime Zest

1 thumb-size piece Galangal/Ginger

1 small bunch Fresh Coriander

3-4 Kafir leaves

Other Ingredients

100 gms Tofu/Paneer Chopped

1 stalk Lotus Stem Sliced thinly

7-8 Cashew Nuts

1/4 Cup Green Peas

1/4 Cup chopped Carrot

1 small bunch Coriander chopped finely

1 Cup Coconut Milk

Salt and Pepper to taste

Directions

Grind all the ingredients below ‘green curry paste’ to smooth paste adding little coconut milk at a time.

Heat oil in wok or deep frying pan and add ground paste and sauté it over medium flame for about one minute.

Add coconut milk, kaffir lime leaves and turn down the heat. Allow the curry to simmer, stirring occasionally for about five minutes.

Fry Tofu/Panner cubes, Cashew Nuts and Lotus Stem separately.

Add carrot and green peas, salt and pepper, cover and cook for another 10 to 15 minutes till the vegetables arewell cooked. Add Paneer and some lotus stem and cook for a few more minutes.

Garnish with fresh coriander leaves.

To serve, put steamed fragrant Thai rice on a plate and pour the curry on top. Garnish with Cashew Nuts, some fried Paneer and Lotus stems. Decorate with coriander leaves and serve hot. Enjoy.

Spinach Balls.

Ingredients (Makes 6-7 balls)

Three eggs

1 cup chopped Spinach

1 spoon Green curry paste

1/4 cup refined plain flour

Salt and pepper to taste

Oil for frying

Method

Hard boil the eggs and remove shell. Cut the egg into half and scoop out the yolk.

Heat a pan, add Spinach leaves and heat for 2-3 minutes until the leaves are limp. Cool and squeaze out the water from the spinach.

Mix spinach, mashed yolk, green curry paste, salt and pepper. Make small balls and keep aside.

Mix 2 tbsp water in plain flour, salt and make a thick batter.

Heat oil for frying. Dip each ball in batter and fry till golden in colour.

Serve with Thai Green Curry and Rice as accompaniment. Enjoy.

Tip : Use the Boiled egg-white to be served with rice. Can add it in the Thai green curry before serving. Also the spinach juice can be added in the Thai Gren curry to give it a luscious green colour.

• Previous Entry: Rose and Marble Inlay
• Next Entry: Use of Donkeys in Gurgaon