Fragrant Thai Vegetable Curry with Coconut Milk

Best For An Occasional Lunch

An easy Thai curry, packed with vegetables to make a warm family meal. No need to buy pre packaged Thai curry paste when you can make it using all fresh herbs at your own home.

INGREDIENTS

SERVES 3,

MAKES 900 ml

Paste

• ½ cup water
• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 1 inch coin galangal
• 1 tablespoon powdered jaggery
• ¼ cup chopped lemongrass stalks
• 1 teaspoon lemon zest
• 12 kaffir lime leaves
• ½ teaspoon black peppercorns
• 1 small green chillies Curry
• 3 cups lightly boiled vegetables (such as carrots, broccoli, sweet potato, beans, baby corn)
• ¼ cup chopped bell peppers
• 1½ cup thick coconut milk
• 2 teaspoon lemon juice
• 1 tablespoon rock salt
• 2 tablespoon peanuts, roasted and crushed Brown rice, cooked

PRE-PREPARATION

Prepare thick coconut milk by blending 1 cup coconut with 1 cup water and then straining it.

Method

1. To prepare the paste, add all the paste ingredients to the blender and blend until absolutely smooth.
2. Pour the paste in a pan and cook on a low flame for 5 minutes.
3. Add the lightly boiled vegetables and bell peppers to the pan, and stir well for 5 minutes.
4. Switch off the stove. Add the coconut milk, lemon juice and salt to the pan. Stir well. Do not cook coconut directly over the stove.
5. Crush the roasted peanuts, and add to the curry.
6. Serve with brown rice. Substitution In case galangal is not available, use fresh ginger.