Vegetarian Thai Green Curry

The aromas and the freshness of this curry has me swooning every single time. Chef Shalu Asnani taught me this recipe during a Thai Cooking Class at Little Green Kitchen, Singapore. Thanks Shalu.

Ingredients:

Curry Paste:

2 Stalks of Lemongrass, outer layer removed and minced

2-3 Thai Green Chilli, sliced (Chilli Padi, I omit when I am cooking for my kids)

2 Shallots (or 1 onion)

3 cloves Garlic

1 inch pieces Galangal (Use ginger, if galangal is not available)

4 Kaffir Lime Leaves

1/2 cup Fresh Coriander with Stems

1/2 tsp Ground White Pepper (Use bit less of black, of you don't have white on hand)

1/2 tsp Ground Coriander 

2 tbsp Soy Sauce

1/2 tsp Salt

1-2 tbsp Lime Juice

1 tsp Sugar

1-2 tbsp Coconut Milk (to blend)

Curry:

1 tbsp Vegetable Oil

1 and 1/2 cup Coconut milk

1/2 cup Water (warm)

1 Red Bell Pepper, diced

1 Carrot, sliced

4-5 Baby Eggplants, cubed (or 1/2 of a regular Indian Eggplant)

4-5 Baby Corns, chopped

1/2 cup French Beans, chopped

1/2 cup Tofu, cubed

1/2 cup Thai Basil Leaves, torn

2 Kaffir Lime Leaves, de-veined and shredded

2 Thai Red Chillies, sliced (optional)

Method:

1. Chop and place all the ingredients for the curry paste in a food processor. Process well to form a thick and smooth paste. Taste and adjust seasoning, especially salt, sugar and spice.

2. Heat oil in a pan and fry the paste till it becomes fragrant, 3-5 minutes.

3. Add coconut milk and keep cooking the paste on low heat, stirring frequently.

4. Add vegetables and water and simmer on low heat till the vegetables are cooked through.

5. Add some water if the curry is too thick.

6. Sprinkle basil and lime leaves and turn off the heat.

7. Garnish with red chillies and serve with brown rice.