Try this vegan Thai Green Curry with no fish sauce or shrimp paste! I've wanted to mkae this curry so badly for a while, and finally got my act together to do it.
And it was delicious bursting with flavors. The bright green color comes from all the cilantro and green chillies and is slightly mellowed by the coconut milk. The kaffir lime leaves (nothing but our good old Narthanga), lemon grass and basil give this such a great aroma, that one would enjoy! It's funny, I had to go to one particular store to get the kaffir leaves, whereas I have this tree in my backyard in chennai!
So the real Thai food pundits, please try this and let me know how it turned out! If anyone has any suggestions to improve it, I'm all ears!
For the green curry paste:
- 1/2 cup chopped cilantro with stems
- 3 green chillies
- 1 inch ginger peeled (didn't bother to buy Galangal)
- 1 garlic clove
- 2 pearl onions or shallots
- 1 stalk lemon grass, chopped (peel the outer layer if it's too thick)
- 2 kaffir lime leaves
- 1& 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp Soy sauce
- Salt to taste and little water to grind.
- 1/2 can of Thai coconut milk
- 1 carrot, peeled and sliced thin diagonally
- 1/2 cup cauliflower florets
- 1 small egg plant diced ( you could use red pepper, peas or any vegetables i guess)
- 4- 5 baby corns, slit lengthwise
- 4-6 basil leaves
- 1 tbsp oil
- Grind all the ingredients for the curry paste with little water to a fine paste in a blender.
- If you need more heat add more chillies and adjust salt to taste
- Boil water in a pan and just blanch the vegetables.
- In a pan, add the oil and the green curry paste.
- Saute for a few mins till the raw smell is gone, for about 4- 5 mins.
- Add the coconut milk and vegetables and let it come to boil.
- Simmer and cook till the veggies are done, but still crunchy. Don't over cook like a korma.
- Tear a couple of basil leaves and turn the heat off.
Sending this to show-me-your-curry