The Thai Curry recipe you didn't know you needed ~ It is packed with so many flavours you won't believe how quick and easy it was to pull off! I am also showing you how to cook rice perfectly and my favourite way to make homemade curry paste!
Timestamps/Chapters:
0:00 - Intro
0:34 - Ingredient Slate
0:39 - Thai Curry Paste
1:58 - Thai Curry Process
3:02 - How to cook Rice perfectly
4:00 - Taste Test!
4:13 - Thanks for Watching!
Ingredients:
Green Curry Paste :
Coriander Seeds - 1/2 Tbsp
Cumin Seeds - 1/2 Tbsp
White Peppercorns - 1 Tsp
Garlic - 5 Cloves
Galangal - 1 Inch
Shallots - 5 nos
Lime Zest - 1 no
Green Chillies - 5-6 nos
Cilantro Stems - 2 Tbsps
Lemongrass - 1/2 Stalk
Salt - to Taste
Curry :
Oil - 2 Tbsps
Stock Cube - 1 no
Jaggery - 1 Tbsp
Kafir Lime - 3-4 nos
Lime - 1 no
Basil - 1/2 Cup
Coconut Milk - 400ml
Water - As Required
Carrots - 2 Nos
Mushrooms - 1 Cup
Eggplant - 1 No (Medium)
Bell Pepper - 1 No (Medium)
Peanuts - Garnish
Basil Leaves - Garnish
Salt - to Taste
Rice - 1/2 Cup
Water - 1/2 Cup + 1/3rd of 1/2 Cup
Process :
* Start by lightly toasting the coriander seeds and cumin seeds until evenly toasted & fragrant - allow them to cool down & transfer them to a mortar pestle - grind them finely along with the white peppercorns
* Rough chop the garlic, shallots, coriander stems, lemongrass, galangal & green chillies & add them in parts to the mortar pestle as well - pound until they break down completely - it should take roughly 15 minutes to pound the herbs completely
* To make the curry, heat up some oil in a saucepan & add in the curry paste along with the turmeric pwd - cook on medium heat for 3-5 minutes until fragrant
* Add in a splash of water along with half of the coconut milk - reduce the heat to a simmer & stir everything well
* Add in the jaggery powder along with the stock cube, rest of the coconut milk & 1/4th Cup Water - Stir everything well veggies -
* Add in the eggplant, mushrooms & carrots & let them simmer for 10-15 mins until the eggplants are cooked through
* Tear in a few kafir limes & add in some more water to adjust the consistency of your curry & the rest of the veggies - bell peppers & basil leaves
* Season the pot with salt to taste & give everything a good stir - Squeeze in the juice of a lime & let the curry simmer for roughly 3-5 minutes
* For the Rice - wash the rice thoroughly under running water & soak them for 15 minutes
* Transfer the rice to a pot, add in the measured water along with salt to taste & bring it to a simmer - cover the pot & reduce the heat to low
* Allow the rice to cook for 10 mins - turn the flame off & leave it to rest for another 5 mins
* Fluff the rice using a fork to separate them
* Serve the Green Thai Curry alongside some rice, Garnish with chillies, crushed peanuts, lime & basil leaves & Enjoy 🍛🌱
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