Friday, June 10, 2011

Thai Style Vegetable Curry

100 gms Baby Thai Brinjal halved
100 gms Purple Yam cut into square pcs.
2 big onions cut into big chunk size
150 gms Mushrooms
2 carrots Cut into thick long strips

For Grinding

10 black peppercorns
1/2 tsp cumin seeds
2 tsp coriander seeds
1 small ball of tamarind
4 tbsp dessicated coconut
2 " pc of galangal (thai ginger)
10 Kaffir lime leaves
2 tbsp chopped lemon grass
3 cloves of garlic
4 dry red chillies
4 thai bird chillies

Grind the above to a smooth paste.

few kaffir lime leaves
1 tsp of lemon grass chopped
2 thai bird chillies slit
1" galangal pc chopped
2 tbsp oil
4 tbsp Coconut Milk Powder
1 big lemon (squeeze out the juice)

In a pot heat the oil. Add the galangal, then add the lime leaves, chillies & lemon grass.

Add the ground paste, add water & Salt. Let it boil. First only add the yam, let it cook for 10 minutes with the lid covered. Add the baby brinjal let it cook for another 5 minutes till the brinjal is tender. Now add the babycorn, mushroom & onions. Let it cook for another 2 minutes. Adjust the thickness of the gravy and check the salt. Add lemon juice. Put off the flame. Add the snowpeas in the end to retain its crunchiness.

Take 1/4 cup of luke warm water. add the coconut milk powder. mix well then thick thick milk to the gravy.

Enjoy the creamy, spicy, lemony Thai aromatic curry with plain boiled rice.

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