Thai Green Curry

, ,
Thai Green Curry
It’s a beautiful Saturday morning as I blog this – the kids are still in bed and my hubby just made me a winner cuppa coffee and the sun is just beginning to rise dispersing an array of beautiful red and pink light … Got to think of the Maker, at this point, y’all, with the white out blizzard of yesterday morning and the spectacular dawn of this morn…
Getting back to job at hand, I find that other than some of the spices that is used in Thai food, they do bear a strong resemblance to Indian food, in that lots of veggies can be used to make a stew type preparation. My understanding of Thai curry is like our Indian avial, without the onions and other strong spices, or even like kuruma. We wanted to go to our fav restaurant “BANG” last night, but it was cold and the kids had their strings classes and it was too late and did I mention too cold to go downtown! But I made the dish that we normally order there…and I want to blog it before I forget the littler additions I made to it.

Here goes:

Ingredients:

1 cup of grated coconut
A medley of veggies – I used
1/2 each of Red and yellow peppers (bell or capsicum)
1/2 cup mushrooms
1 yellow squash
1 Zucchini
1 cup of extra firm tofu (or half a block)
2 stems of spring onions
1/2 red onion
3 -4 green chillies
1/2 cup of  crushed cilantro
1 tsp of tamarind pulp
1 tablespoon of crushed peanuts
! tsp each of
Galangal powder
Asian spice mix
2 tsp of sesame oil

Preparation:

Grind the coconut, cilantro, green chillies, tamarind  (like you would for coconut chutney:), except blend it completely into a milky liquid
Cut your veggies (this is getting easier to do each time:)
In a wok, add sesame oil – this gets hot very quickly
Add the veggies and the spices and stir for a moment on high heat
Add the tofu in and stir for another moment
Now pour the coconut blend in a deep wide pan
Allow it to cook on its own for 3 minutes
Then add the contents of the wok to the gravy
Allow them to simmer for about 3 -5 minutes
Towards the end, add the crushed peanuts and mix it in
Garnish with cilantro

Serve with rice and pappad as they do in Bang — Bon appetit!

Skills

Posted on

February 2, 2011

25 Comments

  1. Santosh Bangar on February 2, 2011 at 6:49 pm

    looking so tempting on papad healthy veggie

    Reply
  6. Chitra on February 2, 2011 at 7:36 pm

    Thai food has good aroma.

    Reply
  7. Rookie Qookie on February 2, 2011 at 7:42 pm

    lovely recipe and one of my fav's as well :)

    Cheers,
    Reshmi

    Reply
  8. Priya on February 2, 2011 at 7:54 pm

    Inviting thai green curry, lovely..

    Reply
  10. Panchpakwan on February 2, 2011 at 8:39 pm

    Looks so delicious curry..Loved the idea of serving on pappad:)

    Reply
  11. Now Serving on February 2, 2011 at 9:57 pm

    MegSmith has left a new comment on your post "Thai Green Curry":

    I love red curry and I am certain I would love this green curry too. It is so pretty!

    Posted by MegSmith to Now Serving … at February 2, 2011 4:52 PM

    Reply
  13. aipi on February 2, 2011 at 10:50 pm

    I love thai n this looks over the top delicious :)

    US Masala

    Reply
  15. Pushpa on February 2, 2011 at 11:44 pm

    Delicious green thai curry,loving it.

    Reply
  16. Harika's Kitchen on February 3, 2011 at 2:34 am

    Looks grt and combination of all vegetables also gud for health. And papad without that my meal does not ends…ha ha ha.

    Reply
  18. Sowmya on February 3, 2011 at 3:49 am

    Looks very pleasing and nutritious!

    Reply
  19. Ms.Chitchat on February 3, 2011 at 10:43 am

    You have a nice space with interesting recipes. Enjoyed browsing through ur posts and glad to follow u:):)

    Reply
  21. Ramya on February 3, 2011 at 11:30 am

    I love green curry..Yours looks soo appetizing..
    I have tried different recipies..but never get the authentic green curry tatse:-(
    Will try this version sometime soon:-)

    Reply
  22. schmetterlingwords on February 3, 2011 at 5:55 pm

    I've had Thai Curry in restaurants so many times, but never thought it was so simple to prepare… Thanks for the recipe!!

    Reply
  23. Ananda Rajashekar on February 3, 2011 at 8:30 pm

    Tell me! I'm sold out now this is my all time fav, they look so good!

    Reply
  24. ila on February 4, 2011 at 11:40 am

    Hi
    The curry looks so yummy and tempting :) wat s abt asian spice mix? get n indian stores?

    Reply
  25. Jaya on February 8, 2011 at 9:49 pm

    Love these Thai curry..even if I dont get galangal, I like to use fresh ginger as well not that much authentic but still :-)..hugs and smiles

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *