Recipe can be found @ Zesty South Indian kitchen
What you need
For Green curry paste (Nam Prik Kaeng Khiaw Waan)
Green chilies: 2 no ( I used Serrano peppers)
Shallots/pearl onion: 2 no
Garlic cloves: 2no
Lemon grass: 2 tablespoon (discards the hard part and use only soft fleshy part, Keep the shoot aside and you can add it into curry it will give more flavor)
Galangal: 1 tablespoon
Coriander leaves: 3 tablespoon (I used both stem and shoot)
Black pepper corns: 5 no
Cumin seeds: ½ teaspoon
Coriander seeds: ½ tablespoon
Salt: ¼ teaspoon
Oil: ½ teaspoon ( I used canola oil)
For the curry
Onion: ¾ cup (chopped into bite size)
Radish: ½ cup( chopped into cubes)
Carrot: 1no ( chopped into cubes)
Green beans: ½ cup (cut into 1 inch sticks)
Cauliflower: 1 cup (cut into individual florets)
Green onions: 1 tablespoon (I used both white and green part)
Tomato: 1no (seeded, and cut into bite size)
Green curry paste: 4 tablespoon
Soya sauce: ¾ teaspoon
Salt: ¾ teaspoon or to taste
Palm sugar: 1 teaspoon
Coconut milk: ¾ cup
Canola oil : 1 tablespoon
Thai basil: 5-6 no ( I didn’t used, substitute with mint leaves)
How I made
Green curry paste
First dry roast coriander seeds, cumin seeds and pepper corns in low heat until fragrant and set aside.
In a bowl of food processor put all the ingredients along with dry roasted coriander seeds, cumin seeds and pepper corns except oil and grind them into fine paste.
Mix the ground paste with oil and set aside, if you wish you can refrigerate in airtight container up to 2 weeks.
Green curry
Heat oil in a sauce pot and add green curry paste and stir briefly, then add coconut milk and bring to a simmer, then add vegetables and cook for about 5 minutes.
Then add soy sauce, salt and palm sugar and cook further for about 7 -9 minutes or until the all the vegetables are cooked well.
Mix in the mint leaves (use Thai basil if you have) and switch off the flame.
Enjoy with rice and other stir fries.