This is a combination of flavours of thai curry and kerala stew served with appam.
I am not a fan of thai curry. Never ate much when my husband ordered in hotel also. I wanted to try appam and veg stew combo. While browsing through the recipe found that the recipe is pretty similar. So I decided to combine the two recipes. I had brought a thai green curry paste from shop. Used that and soaked cashew with a few spices to make the curry base. Took out fresh coconut milk as the packeted ones are with preservatives and also very expensive. Also instead of any exotic veggies like broccoli or coloured capsicum I used our normal veggies like flower, beans, carrot, peas etc. Now for the easy recipe.
Ingredients (For 2 persons)
1 meduim carrot slit lengthwise
1 medium potato cubed
10-12 cauliflower florets
1/4 cup chopped green beans
1 onion in large chunks
2 tbsp green thai green curry paste
1 tbsp cashew pieces
1/4 tsp cinnamon powder
1/4 pepper powder
1 cardamom
1/2 cup coconut grated to make coconut milk
2 cups vegetable broth
1 tbsp coconut oil
salt to taste
Method
1) Soak the cashew for half hour in hot water. Make a paste of cashews, then add cinnamon and pepper powder and add the thai curry paste and emulsify together.
2) Make the two extracts of coconut milk and keep ready. (Add coconut and water to mixer and take out extract one. Then add more water and extract two)
3) Chop all the veggies. Boil all the vegetables with little salt. Drain and keep the broth. Don't overcook as the veggies will again cook in the coconut broth.
4) In a pan, heat the coconut oil. Add cardamom and onion and fry till translucent.
5) Add the paste made earlier. Fry it for 1 minute.
6) Add the thin extract to the paste and the part cooked veggies. Let this boil and then simmer for 10-12 minutes so the vegetables cook well. Check the salt and spice at this this stage.
7) Add the thick extract of coconut milk to the veggies. Boil for a minute or two and shut the flame. After thick extract is added don't boil much or the milk will split.
8) Garnish the thai veg green curry with chopped kaffir lime leaves and thai basil leaves. I didnt have also this so served with coriander leaves.
9) Serve the thai green curry with warm appam and rice.
Note:The reason to use the thai green paste is to not go through the problem of sourcing the thai ingredients which is the base of this gravy. The ingredients are lemon grass, fresh green chilli,garlic, salt, galangal(thai ginger), shallot(onion), kaffir lime peel(thai lemons), coriander seeds, cumin, turmeric powder.
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