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Healthy food

(246)Thai Curry

Ingredients

  • Ingredients for green paste:- 2 cups finely chopped Coriander leaves, 10 – 12 spring Onions with stalks and without leaves, 2 ½ inches size Galangal, 12 Green chillies, 2 inches Ginger, 8-10 lemongrass with stalks, 8-10 Basil leaves, 8-10 Kaffir lime leaves.
  • 1 cup zucchini.
  • 1 cup Baby corn.
  • 1 cup Broccoli.
  • 1 cup Mushroom.
  • 1 cup Paneer.
  • ¼ cup Thai brinjal ( Thai pea eggplant)
  • Butter.
  • 4 cups of coconut milk.
  • 2 tbsp. Coriander seeds.
  • 2 tbsp. Cumin seeds.
  • 2-3 Bay leaves.

Method

  1. Dry roast Coriander seeds and Cumin seeds. Grind and keep aside.
  2. Peel and wash Galangal and chop it into small pieces and try to make paste in the mixture by adding 1 or 2 spoons of water. Galangal is hard and fibrous so filter it with the help of a tea stainer and keep aside.
  3. Cut lemongrass stalks into small pieces and try to grind with 2 spoons of water. Filter it with the help of a tea strainer and keep aside. Make a bunch with leaves of lemongrass and keep aside
  4. Make a paste of basil leaves and Kaffir lime leaves and after adding 2-3 spoons of water, strain it and keep aside.
  5. In the same mixture jar make a paste of spring onions with stalks. Make a smooth paste by adding one or two spoons of water and keep aside.
  6. Make a paste of Coriander leaves, Green chillies and Ginger and keep aside.
  7. Saute all vegetables and Paneer cubes separately in 1-1 tsp of butter.
  8. Heat 1 tsp.of butter in a frying pan saute bay leaves and green paste till oil separates.
  9. Simultaneously boil a lemongrass bunch in 2 cups of water in a big sauce pan.
  10. Once boiling starts add coriander and cumin powder, filtered Galangal ,filtered lemongrass stalk, filtered basil and kaffir lime leaves, spring onion paste, all sauteed vegetables and paneer cubes and boil for 5 minutes.
  11. After 5 minutes mix green paste and give one boil to it.
  12. Add coconut milk and red Thai chillis and salt. Give one more boil and turn the flame.
  13. Serve hot spicy green Thai Curry with rice.
  14. Serve hot with Thai rice.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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