Vegetarian/Vegan Thai Green Curry

There was this one week a few months back when I wanted to eat only Asian food. With my fridge door open and looking at what I had in hand, decided on Thai green curry. It's simple to make and requires nothing special. So here is my simplistic version of the green curry. For an Indian, my taste buds are happy with mild to medium heat, so my thai curry is somewhere about there.



Ingredients:

Zuccini - dices, about 2 cups
Bamboo shoots - dices, about 1/2 cup *
Coconut milk - 1/2 can ( store bought thai coconut milk), about 200 ml

* You can use any vegetable you want as long as they don't disappear when completely cooked. I didn't have any tofu, but if you do, you can add about 1/2 cup for this recipe.

For Green curry paste:

Green Chillies - 1 (I used Serrano peppers)
Curry leaves - 1 sprigs, about 10 leaves; use about 3-5 for garnishing
Coriander leaves - 1/2 bunch, with stems
Ginger - peeled, diced, about 1"
Garlic - 1-2 cloves
Sugar/ Brown sugar - 1/2 tsp
Salt - to taste
Oil - 1 tsp

- Take about 1 tbsp of coconut milk and dilute with water. This is used in blending the curry paste.
- Blend all the curry paste ingredients (except sugar and salt) to a fine paste using the diluted coconut milk. You can use Thai basil if you have any.
- To the heated oil in the pan, add curry leaves and vegetables. Add enough water to cook the vegetables.  Bamboo shoots take longer to cook and Zuccini cooks very fast. Keep that in mind while cooking vegetables.
- When the vegetables are cooked, add the curry paste and simmer for about few minutes.
- Add coconut milk. Cook on low flame/heat for few minutes. Remove from fire. Add sugar and salt.

** If curry is hot/spicy, adjusted heat by adding coconut milk. If you like it sweeter, add more sugar.

Thai Green Curry is generally served with white rice. I mix curry with rice and also have a dry vegetable dish, also from Asia, Korean vegetable Dakgalbi on the side. Enjoy!!






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