This dish has makes for a stellar entry dish into cooking Asian cuisine and learning about flavours. It has the most unique aroma and taste and also happens to be my most ordered dish when I dine out. I wanted to make this at home from the recipes I have found online, so here we go. This recipe serves 2.
Ingredients:
Paneer/Tofu – 50g
1 tbsp Cornstarch
Coconut milk – 400ml
Galangal – 1 inch
Lemongrass Stalk – 1
Thai bird chilli – 3
Green chillies – 2
Thai Basil – handful
Kaffir lime (Makroot) leaves – 4
Lime – 1 (zest and juice)
1/2 inch fresh turmeric
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp white peppercorns
1/4 cup coriander stalks
6 garlic cloves
1 onion (ideally sambar onion or shallot)
Broccoli – few florets
Babycorn – 4
Bell pepper mix – 1
Mushrooms, Carrots etc
Salt, sugar, oil
Recipe:
Cut paneer in cubes, coat with salt and cornstarch and brown in oil on all sides.
Thai Green Curry Paste – Dry roast cumin, peppercorns and coriander seeds and grind them to a fine powder. Add to it salt, galangal, chillies, lemongrass (inside part), turmeric fresh, garlic, onion, lemon zest and coriander stalks.
Take 20% of the milk to be used. 80 ml in this case and bring it to a boil. Add Thai green curry paste and cook till oil separates (very similar to making tomato masala and drying it).
Once done, add remaining milk (320 ml in this case) and mix well. Bring it to a boil.
Add babycorn and boil for 3-4 mins, add Bell peppers, broccoli and carrots and any other vegetables available.
Add 1 tsp sugar and check if salt is needed and add accordingly.
Tear some Kaffir lime leaves and Thai basil gently with your hands and add it to the curry. Let it cook for 4-5 minutes.
Serve as is or top with more basil, paprika and a side of steamed Jasmine rice. I made rice with a pandan leaf to enrich the aroma and have a truly exotic preparation.
Enjoy your food! ☺️
