Prep Time: 35 minutes

Cook Time: 20 minutes

Servings: 4-5 Servings

Ingredients

For the Paste

• 4 pods of garlic
• 1 tbsp kashmiri mirch or yellow chilli or 2 green chillies depending on whether you want to make red, yellow or green thai curry.
• 1 tbsp of chopped rind of kaffir lime if available (in Bengali shops)
• 1 onion chopped into 4-6 pcs
• ½ inch piece of galangal (if available)
• Lemon grass 2-3 leaves (optional)
• Salt to taste
• ½ tsp cumin powder
• ½ tsp turmeric

For the Curry

• 1 fresh coconut shredded and then blended with 1 glass of water to make milk which is sieved
• 1 cup chopped baby corn or carrots
• 1 cup chopped spring onions with greens
• 1-2 cups chopped red pepper
• 1 cup chopped beans or capsicum
• 1 cup chopped mushrooms
• 6-8 kaffir lime leaves (This is the magical ingredient and it is critical to the taste of Thai Curry)
• ½ cup chopped brinjal (optional)

Method

• Grind together the wet ingredients of the paste along with ½ cup of water in a small jar.
• Roast the cumin and turmeric powders in a medium-hot kadhai for 1-2 mins.
• Pour the paste on top of the dry masalas in the kadhai and cook for 3-4 mins.
• Add the sieved coconut milk to the paste followed by the kaffir lime leaves
• Add the hardest vegetables first like beans and baby corn till cooked but crunchy (3-4 mins).
• Once the curry gives its first boil, add the mushrooms and red pepper and turn off the gas within 30 sec.
• Cover and let it rest for 10-15 mins before serving.

To know more, please visithttps://sharan-india.org/healthy-recipes/

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