Our recipe has 3 parts - thick coconut milk, thai curry, and vegetable paste

To prepare thick coconut milk, you need 2 things - 

1 cup freshly cut coconut kernel and 1 cup water

To prepare Thai curry paste, you need 1 tbsp coriander seeds, 2 cloves, 4 peppercorns, 1 inch galangal, it's like the ginger of Thailand. 

To prepare Thai curry paste, peel the 

galangal and cut a 1 inch portion out of it

Then you need 1.5 inch cut and finely chopped ginger, 2 chopped small green chillis, 3 fresh kaffir lime leaves

1/2 cup water, 2 cups of coconut milk. Then, we need 2 lemongrass stems, which we have crushed and chopped

Lemongrass stem looks something like this. Take 2 of these lemongrass stems. Crush and cut them like this.

1/2 cup Thai basil leaves. Thai basil looks like 

this. This adds a really good flavour to our paste

And finally, 1 cup fresh coriander leaves

To prepare our vegetable curry, we need 1 cup chopped broccoli, 1 cup chopped zuccini, 3 types of capsicum - red, yellow and green

We have taken 1/4 cup of each of them. 

3 chopped baby corns, 1/4 cup sweet potato, 

1/2 tbsp rock salt, and 1 tbsp jaggery

And in the end, we'll be serving boiled 

brown rice with our Thai curry

This recipe can serve 3-4 people

Come! Let's move onto our coconut 

milk preparation method now
 

Take 1 cup coconut and 1 cup water. 

Add them to a blender and blend them well

Now take a nut milk bag or a thin cotton 

cloth and pour this mixture over it

You can squeeze it with your hands 

to extract coconut milk very easily
 

For this recipe, you need 2 cups of coconut milk

Come, let's move onto the second 

part of our recipe - Thai curry paste

To prepare it, take a clay pan. Now add some 

coriander seeds, cloves, and peppercorns

Keep roasting it until it turns brown. Now add this roasted mixture to your blender and turn it into a powder. After blending it, it should look something like this. After this, add lemongrass, galangal, ginger, green chillis, basil leaves, coriander leaves, kaffir lime leaves, and water. Then blend it. Now your fresh homemade Thai curry paste is ready. 

Its consistency should look something like this

Take a clay pot. Keep it on a medium flame and 

add all the vegetables to it - broccoli, zucchini, red, yellow and green capsicum. baby corn, and 1/2 cup water. Allow them to cook for at least 15-20 mins 

until the vegetables have softened. When the vegetables have been cooked, add the sweet potatoes on top of them. Lower the flame and add your Thai curry paste and jaggery. Mix it together properly. Now cover the clay pot for 5 mins so 

that the flavours can blend well together

Turn off the flame and add coconut milk 

and rock salt. Mix it together properly. Cover the clay pot once again for 10 mins so that all the flavours blend well together. There you go! Your Thai green curry is ready. Now serve it in a bowl with brown rice 

Tags

• Thai
• curry
• Subah
• Saraf

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