Be My Guest – Thai Green Curry

PinThings have been moving at a much slower pace than I expected this year. But if you ask me how I feel about it, I feel absolutely fine. 🙂 My mind is relaxed because I am away from pressurizing myself unnecessary regarding the blog. I have finally learned to slow down, and it feels really good. When priorities change in life, you need to balance out so that you don’t tend to burn out yourself. It takes time to learn, but definitely not impossible…

 

It’s been long since I have had a guest on the blog. I have not been inviting anybody as such too. Everybody is tied up with many things and sometimes even meeting time commitments becomes a pressure on them. So when I was wondering whether to give this series a stop, I receive an email from Spoorthy regarding the “Be My Guest” segment. I have received emails like hers before and they have all got a space on the blog. New bloggers need a lot of encouragement and I am always game for it.

 

Spoorthy is an Indian IT professional settled in Germany and blogs on “The Experimental Foodies” during her spare time. Her’s is a really new blog, and she has just started doing posts of late. She did provide her post in very short notice, despite being on her holidays. I guess let me pass on the podium to her without blabbering too much… 🙂

 

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Hi, I am Spoorthy Sreenivasan an Indian, based in Germany. I am a software engineer by profession and a blogger and chef by passion. I am totally new to the blogging world. Do check out my recipes on “The Experimental Foodie.”

 

I love traveling and I am always enthusiastic and curious to learn and try out some authentic recipes from each of the places that I visit. I try to give an Indian twist to each of these recipes after I get back home.

 

I visited Bangkok in Thailand for New Year’s Eve this year and was lucky enough to learn this amazing Thai curry recipe from my Airbnb host there. My husband and I loved their recipe and later when we tried the recipe at home with an Indian twist, we found that it gave it so much more flavour and had an amazing aroma. I would love to hear your opinion once you try this lip smacking sumptuous curry. Here’s the recipe:

  

Thai Green Curry

 

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Author: Spoorthy Sreenivasan

Recipe Type: Curry

Cuisine: Thai

Serves: 4

 

Ingredients

1.5 tbsp. Coriander Seeds

4 Cloves

6 Peppercorn

3 lemongrass stalks (4 inches)

8 cloves of garlic

2.5 inches of ginger or galangal (Thai ginger)

5 green chillies

1 medium sized onion

½ cup of coriander leaves

½ cup of Thai basil leaves

1.5 tsp vinegar

Salt to taste

Oil

Chopped vegetables of choice (I have used bell peppers, baby corn, pakchoi)

400ml of coconut milk

 

Method:

1. Dry Roast the Coriander Seeds, cloves and peppercorn until the coriander seeds turn slightly brown. Cool it down and grind it into a fine powder in a blender
2. To the same blender add crushed and chopped lemongrass, chopped: garlic, ginger, green chillies, onions, coriander leaves and Thai basil leaves
3. Add vinegar and salt to the blender and grind it to a smooth fine paste ( add a little water if dry)
4. In a sauce pan heat 2tbsp of oil and add 6-7 tbsp. of the curry paste and cook it for a minute
5. Take the mixture out in a bowl and add 2 tbsp. oil to the same sauce pan and add the chopped vegetables to the same (add the mushrooms in the end)
6. Stir fry the vegetables with some salt.
7. Add the cooked Thai curry paste, coconut milk (mixed with 2tbsp of corn flour).
8. Stir occasionally and cook for 3-4 minutes
9. Top with some Thai basil leaves or lime leaves
10. When the mixture comes a boil , switch off the flame
11. Serve the curry with some hot jasmine rice

 

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Doesn’t it look like a comfort meal right from Thailand? Thank you so much Spoorthy for taking your time and sharing this delicious recipe on the blog. To all of you, have a great weekend… 🙂