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A very authentic thai green curry paste made from the vibrant fresh hot chilli peppers and green coriander leaves, ground with lemon grass and a few other condiments and choicest vegetables makes it a simple irresistible Thai green curry.
I personally like the curry being actually green, hence I grind some fresh coriander leaves or even italian parsely, to give it a burst of emerald color.
The choice of vegetables for the curry is solely your choice and taste. You can make your choices from the following combinations
1. Broccoli, Carrots and Bamboo Shoots
2. Red Bell Peppers, Zucchini, Apple
3. Pineapple and Peas
4. Peppers, Snow Peas, Tofu
5.Yams, Mushrooms, Ginger
The list can be so imaginative, that I purely like to play with colors when I add my vegetables to the curry. So go ahead with yours. Green Curry Paste Makes: about 1 cup
Ingredients for Green Curry Paste (makes about a cup)
5 fresh green chillies, 4 jalepeno chillies or fresh green thai bird chillies, stemmed and chopped
1 tablespoon whole roasted coriander seeds
1 teaspoon roasted cumin seeds
5 black pepper corns
3 stalks of lemon grass
1/4 cup of freshly chopped cilantro leaves
1/4 cup freshly chopped spring onions
1 tablespoon of chopped garlic
1 tablespoon of coarsely chopped ginger
1 teaspoon of finely minced domestic lime peel
1 teaspoon salt
Serves: 4-6 people
Ingredients for the Thai Curry
1 3/4 cups of unsweetened coconut milk
2 tablespoons of Green Curry Paste
1 cup of broccoli florets
1/4 cup Sliced Carrots
1/4 cup bamboo shoots rinsed, drained and sliced (tinned variety)
1 yellow onions coarsely chopped
1 cup water or vegetable stock
1 tablespoon brown sugar
Salt to taste
1 teaspoon oil
chopped corianders leaves or basil leaves or kaffir lime leaves
Method for making the Green Curry Paste
To prepare the lemon grass - trim away and discard any root section below the bulb base and cut away the top portion leaving a stalk of about 6 inches long, including the base. Remove any dried and wilted yellowed leaves and finely chop the stock.
Combine all the ingredients including the lemon grass into mini processor or a blender and grind them into a fairly smooth paste adding a little water if required. Transfer and store in an airtight jar. Store in freezer for about 3 months.
Method for the curryHeat oil in a pan and stir fry the onions, broccoli, and carrots on high heat for a few minutes until steamed, yet crisp. Turn off heat and set aside.
Pour the coconut milk, water, curry paste, sugar, salt in a sauce pan and mix well. Turn on the heat and bring the curry to an active boil. Add the stir fried vegetables and allow it to simmer stirring occasionally until the curry thickens a bit about 10 minutes.
Transfer to a serving bowl and sprinkle with cilantro/basil/kaffir lime leaves and serve hot with white rice.
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World Recipes 
