This is a part of the series ……. For the Chef in u

Contributed by YUMMRAJ’s favourite Chef ANONYMOUS

Super easy to make & Super good to eat……………

Thai Green curry had always been a mystery to me. I wud have eaten this dish in at least 10 different Restaurants in the last two years. Infact, I have at times tend to rate restaurants in my mind on the basis of Thai Green curry!!!!

This eating around of Thai Green Curry continued till I accidentally stumbled upon a Cookery Show on TLC. I found that making this curry from scratch was less complicated than it seems. So recipe hunting started & so did my experiments in the kitchen.

Here is my version of the Thai Green curry with ingredients that r easily available in Delhi.

For the Green curry all that is needed is a paste. The following ingredients are needed to make the paste.

Take 3 lemon grass stock. Clean, remove outer layers & cut them into small pieces.

Add thumb size Thai Ginger(Galangal).

Two Kaffir lime leaves

Take 1 cup coriander leaves & ¼ cup fresh Basil leaves.

2 teaspoon dhania (coriander) powder, 1 teaspoon jeera (cumin) powder, 1 teaspoon brown sugar (use normal sugar as substitute), 2 tablespoon fish sauce & 1 teaspoon soy sauce, 5 fresh green chillies, 2 large cloves of garlic, 1 small onion.

Put all the above into a blender & grind to a paste. If needed, add 2 tablespoons of coconut milk to make a smooth paste.

Cut 1 small aubergine into long strips. I also added bamboo shoots

Just cut the bamboo shoots into small slices. Also slice 2 kaffir lime leaves & keep aside.

Cut 500 gm fish into 1 inch size cubes. U can also use 500 gm prawns / 1 inch size chunks of chicken / crabs / crabmeat cakes. For a veggie version, u can add similar sized brocolli, zucchini etc.

Heat oil in a wok. Add the paste & fry it for 1 – 2 minutes.

Add 1 cup of coconut milk & bring it to a boil. Add two kaffir lime leaves that have been cut into strips. Simmer on low heat for 2 -3 minutes.

Add the aubergines, bamboo shoot slices & fish / prawn / chicken as per choice.

Simmer on low heat till the fish / prawn / chicken is done. U may add 1-2 tablespoons of fish sauce at this stage.

Pour into a bowl & serve piping hot. Njoy this marvellous flavorful & super YUMM curry with steamed rice.

Note: U can make this with Thai green curry paste as well but it will never have the same flavors / taste as the ‘making from scratch’.