Thai green curry with vegetables and rice noodles.

Ingredients

1 pack rice noodles
1 tbsp lime juice
1 bunch coriander leaves
2 bell peppers chopped into slices
200 ml coconut milk
1 sweet potatoes cubed ( optional , substitute with other vegetables like shredded cabbage)
salt and pepper
1 tbsp sesame oil
2 tbsp Thai green curry paste (recipe and video given below .)
1/2 cup baby corn
For the green curry paste
1 stalk lemon grass chopped
3-4 green chillies
1-2 small onions chopped
1-2 cloves garlic
2 tbsp coriander seeds freshly ground
1 tbsp brown sugar ( or white if you dont have it )
2 inch pieces of ginger root peeled and sliced
1 bunch cleaned washed coriander leaves, use all parts including stem , stalks.
2 tsp soy sauce
2 tbsp coconut milk
1 tbsp lime juice.
Blend all the above paste ingredients till smooth adding little coconut milk .

Method

Cook the rice noodles as per instructions, I usually cook in very hot water, drain water, pour chilled water, leave it to stand for 3 minutes.Drain and keep aside.
Take a big wok, add oil and stir fry all vegetables , add the green curry paste, sautee lightly,
add the coconut milk, chopped coriander leaves, season with salt and pepper and let it simmer.Add the cooked rice noodles to the sauteed stir fried vegetables and green curry paste. serve hot.

Thai green curry with steamed brown rice, pan roasted tofu .

INGREDIENTS:

for green curry paste

3 tbsp coriander stalks

3 tbsp coriander leaves

1/2 tbsp cumin seeds ( roasted )

1/2 tbsp coriander seeds ( roasted )

5-6 green chillies ( jalapenos)

1 1/2 tbsp galangal or ginger

3 tbsp garlic

1 tbsp lime juice

4 tbsp lemon grass

1/2 tsp pepper corns

2 tbsp salt

1/2 cup shallots

1 tbsp lime zest ( kaffir lime)

other ingredients for the the curry

some assorted vegetables like broccoli, corn, carrots, bell peppers.

salt s needed

1-2 tsp oil

1/2 cup thick coconut milk

METHOD:

• Slice lemon grass to smaller pieces.

• keep garlic peeled and so also shallots.

• Grind the dry ingredients like pepper and cumin , coriander seeds, separately. grind all other ingredients to a thick wet paste.

• Add the dry powdered ingredients to the wet paste and blend well.

• Store in freezer till required. use as required in recipe .

to make Thai green curry

In a pan add 1 -2 tsp oil , sautee the prepared green curry paste ( use green curry paste only as much as required , the recipe makes for more qty ) , till it is not raw , add more water, and add cooked vegetables like broccoli, corn, carrots , peppers, , add little more water if mixture appears thick, add salt as needed, add coconut milk , mix well , remove and serve with steamed rice .