Ingredients
For Green Thai Curry Paste
½ cup coriander, chopped (with its stem)
1 inch ginger (optional)
2 green chillies, chopped
½ lemon grass stick, chopped
½ tsp lemon rind
1 tsp coriander seeds
½ tsp cumin seeds
Salt to taste
6-8 black peppercorns
1 tsp oil
1 tsp sugar
For The Curry
1 tsp oil
1 cup mixed vegetables, cut into diced (cauliflower, mushrooms, beans)
4-5 black eggplants, cut into half (keep the stem intact)
1 cup coconut milk
150 gms paneer, cubes
7-8 basil leaves, torn
2 kafir lime leaves, torn
½ tsp sugar
½ no lime juice
Salt to taste
Process
- To prepare the Thai paste, add coriander, ginger, green chillies, lemon grass, lemon rind, coriander seeds, cumin seeds, salt, black peppercorns, oil and sugar to a blender jar and blend to a smooth, lump free paste.
- Set the prepared paste aside, till in use.
- Heat oil in a pan, add the vegetables and saute for 2-3 minutes. Keep aside for later use.
- Now in the same pan add 1 tsp oil and add prepared Thai curry paste and roast for 2-3
- Lower the flame, add coconut milk gradually and mix well, make sure there are no lumps.
- Bring it to a boil, and add in the salt, sugar, basil leaves, kafir lime leaves and sauteed vegetables. Stir well and cook on simmer for another 3 minutes.
- Add in the paneer cubes, lime juice and stir well.
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