It is no surprise that Thai cuisine is extremely popular in India. Most of the ingredients used are common to both cultures and we immediately associate with the heat that signifies most Thai dishes.
One of the most popular Thai dishes in India is the green curry and though one readily gets green curry pastes from supermarkets, it doesn’t hold a candle to the curry made from scratch.
Thai Green Curry
Almost every Thai family has its own recipe for a green curry. But while it might vary slightly in the ingredients used, it is always fiery and fresh, just right for the Indian palate.
While authentic versions use galangal (Thai ginger) and magroot skin, we will avoid these as they are tough to procure. One item, however, is a must: Kaffir lime leaves.
Ingredients:
For the curry paste:
4 small green chillies
½ tsp salt
½ tsp black peppercorns
1 tsp ginger, sliced
1 ½ tbsp lemon grass (bottom part only, sliced into rounds)
½ onion, diced
8 cloves of garlic, roughly chopped
1 tsp shrimp paste
You will also need:
500 gm boneless mutton, sliced thin
¾ tsp jiggery
2 green or red chillies
4-6 kaffir lime leaves
4-6 Thai basil leaves
3 cups coconut milk
Method:
For the curry paste:
In a mortar and pestle, add the lemongrass, ginger, garlic, black peppercorns and salt and pound till it’s mashed. This might take around five minutes. Now add the green chillies, onion and garlic and continue to mash. When all ingredients have combined, add the garlic paste and mix. It is ok if the paste is not smooth.
If you are using coconut milk from a tetra pack, keep aside 3-4 tablespoons and double the rest by adding as much water.
On a pan over high heat add the 3-4 tablespoons of coconut milk. When the oil separates, add the curry paste and stir for around two minutes. If the paste dries out, add a bit more coconut milk so that it doesn’t burn.
Once the paste is cooked, add the meat and one cup of coconut milk. Cook on medium heat for around 30 minutes, stirring occasionally. Add the palm sugar, lime leaves, basil and the remaining coconut milk and cook for another 10 minutes on high heat.
Add the green chillies and boil for another two minutes. Take off the heat and serve immediately with rice.