A simple Thai green curry

It is not often that I find fresh lemongrass, and when I did see some in a grocery store, I knew I had to try a Thai dish that calls for the herb.Took some inspiration from Veg Recipes of India here, and made my version of this delicious Thai green curry. So rich and flavorful, I know I’ll be hunting down some lemongrass just for making this again!

Lemongrass stalks look like this. The outer dry layers have to be peeled away to reveal softer layers inside.

Taking this to Fiesta Friday #50 where Angie is joined by lovely co-hosts Selma of Semla’s Table and Sue of Birgerbird.

Also submitting this to the biweekly Virtual Vegan Potluck #1 conducted by Angela of Canned Time and Poppy of Bunny Kitchen. Thank you, ladies, for carrying on the vegan potluck!

The authentic version calls for kaffir lime leaves and galangal, both of which I’ve never seen in a store around me. Thankfully, there are alternatives- lemon zest and ginger. I also added lots of cilantro and skipped the onions.

• Servings: 4
• Time: 30 minutes
• Difficulty: easy
• Print

Ingredients:

veggies:

carrots (julienned)- 1 cup

cauliflower florets- a handful

red bell pepper (julienned)- 1/2

potato (cubed)- 1 small

frozen baby corn- a few

other:

full-fat coconut milk- 14 oz. or 1 can (I use preservative-free Native Forest brand)

lemon zest- 1/2 tsp.

salt- to taste

Tamari soy sauce- 1-2 tsp.

sesame oil- 1 tbsp.

for paste:

coriander leaves- 2 cups

lemon grass stalks- 2

garlic- 1-2 cloves

ginger (peeled)- 1 inch piece

green chillies- 2

black peppercorns- 1/4 tsp.

cumin seeds- 1/2 tsp.

Method:

1. Use a spice grinder to make a paste of coriander leaves, chopped ginger, garlic, chillies, lemongrass, pepper and cumin. Add water or coconut milk if necessary.

2. Steam the vegetables (except red pepper) or cook in a closed pan with a little water and some salt till just tender. Do not make them too soft.

3. In a heavy bottomed pan, heat oil, roast red peppers till they get cooked. Add the ground paste, coconut milk and cooked vegetables. Add coconut milk and stir in soy sauce and lemon zest. Adjust salt accordingly and let it simmer till flavors blend.

4. Enjoy with hot rice.