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The ingredients needed to cook Homemade Vegetarian Thai Green curry paste /Curry::
- Provide 1 tablespoon Coriander seeds
- You need 1 teaspoon Cumin seeds
- Prepare 1/2 teaspoon turmeric powder
- Take 1/2 inch Ginger
- Take 6 cloves Garlic
- Take 3/4-1 inch Galangal
- Provide 4 sticks Coriander leaves
- Use 1 small size Onion
- Prepare 8-10 Green chillies
- You need 2 Lemon grass bulb
- Provide 1 Pink salt
- You need 3 young Lemon leaves
- Take as required Vegetables – Choice of yours (I have used Broccoli, baby corn, capsicum, carrot, beans and baby spinach)
- Use 2 tablespoons Green curry paste
- You need as per taste Salt
- You need 1 tsp Sugar
- You need 1 tetra pack Coconut milk
- Provide 2 tablespoons Oil
- Take 1 Onion
- Provide 8 Basil leaves
- Use 2 Red bird eye chillies (optional)
Steps to make Homemade Vegetarian Thai Green curry paste /Curry::
- For Green curry paste :Slice ginger, galangal, onion, green chillies. Mine was home grown heirloom variety, which is less spicy. If your chilli is spicier, please remove inner seeds.
- Remove outer stiff cover from the lemon grass bulb. Then slice it and keep it ready.Put everything in the mixer jar and make a paste by adding very minimal water. Store this paste in an air tight bottle. This portion suffice for twice.
- How to make Curry: Chop veggies, dice onions and separate each layer and keep aside.Heat oil, add onion and fry for 2 minutes. Add chopped veggies and fry for a while.Add green curry paste, salt, sugar and fry until raw smell vanishes.
- Add water and boil, until veggies are half cooked. Add Coconut milk and give only one boil. - Garnish with basil and red tiny chillies and serve with small grain rice.
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