SUPER SPICED THAI GREEN CURRY

Namaskara Earthlings! Or Shall I say Nama-Slay people of the Earth! 

Super spiced thai green curry coming right up!

I've always loved Thai food, any food really, but spicy food is the key to SPICE WOMAN's heart! (All the men/boys/women who are interested, please take notes 😜 - Just to be clear I am straight. But I do enjoy the flattery from both genders, who doesn't like attention?! )

I go through most days planning for the next best recipe , in the back of my head, frantically googling the origins and recipes to create my own dynamic super-recipe that will save your day! 

After climbing a zillion stairs upto my fortress - yes , I live comfortably in a tall tower with no lift! - kicking off my shoes, (always love a dramatic entrance!) , playing my favorite Bollywood playlist (yesterday was all about shaking that Indian Boothay of mine while I created havoc in the kitchen!) , I began prepping for The Great Vegetarian Thai Curry! 

Let us begin, shall we?

I usually don't have exact proportions/measurements for the ingredients- I will leave it to you guys to add flavours that suit your taste buds - for example , if you like your food less spicy , just use one green chilli, more creamy add more coconut milk, meat/sea food preferences -add some shrimp or fish or boneless chicken. 

Ingredients (This makes enough curry for 3-4 people) 

For the Thai curry paste:

5 garlic cloves (always keeping them vampires at bay!)

1 inch thick piece of ginger

3 stalks of spring onion

2 stalks of lemon grass (leaves and root) 

A hulk sized handful of coriander leaves, add in the stalk as well. 

1 tsp Roasted cumin seeds

4 green chillies

For the Thai curry:

2-3 table spoons of cooking oil

200 ml coconut milk ( (you can add as much as you like , for a slightly subtle thai curry you can add 400ml - this will make the curry thicker and more creamy, slightly sweeter and not as spicy) 

All the vegetables in your fridge (just take it all out and throw them in the curry!) 

Lemon (to add that zing)

1 tbsp Soy sauce

1-2 tbsp of Jaggery

1/2 tsp of turmeric powder

1/2 tsp each of cumin powder and coriander powder

1/2 tsp garam masala - optional

Salt to taste (duhh....!)

RECIPE (THAI CURRY PASTE)

Please note guys, unless you want the stomach lining of yours to get cut with the fibre from the lemon grass leaves, you gotta blend this separately and drain the juice (use the juice please not the fibre) with the help of a trusty strainer. 

Put everything except the lemon grass in a blender and blend away into a thick paste - Do not forget to hold your swag pose with your hair flying in the wind (you mind want to keep a trusty fan/wind blower or some sort of a mini hurricane ready for assist! - Yes I am extra!). Blend away!

Add the lemon grass juice and keep aside for call of duty. 

RECIPE (THAI CURRY)

Take regular vegetable oil or sunflower seed oil or peanut oil and stir fry the vegetables till they're nice and slightly crisp golden brown. 

Trick here is to cook the vegetables like carrots/beans/baby corn first, since these take longer than other vegetables to cook. Once they're slightly browned, add the other veggies cook for a minute or two. 

At this point add the dry spices - turmeric, cumin, coriander, garam masala and stir fry for a minute or two. 

Add the thai curry paste, fry for a minute (try not to faint with the aroma of the spice and please don't go too close to the pan you'll choke and cough- keep it chill, play it smooth 💁). 

Add the coconut milk and water for diluting the curry a little.  

Boil this for about 10 minutes with the lid on. 

Oh wait , did I forget to mention you'd need a big pot like utensil to cook this in (the ones used to make stew or use a wok) ??? I don't think I did. So hey, You'll need a pot like utensil or a wok to cook this in. 😑

Serve hot with some brown rice or white rice or organic raw rice - any kind you fancy! 

YOU ARE WELCOME!