Full written recipe for Green Thai Curry

Prep time: 1520 mins
Cooking time: 2530 mins
Serves: 45 people

Green thai curry paste
Ingredients:
• Sukha dhaniya (coriander seeds) 1 tsp
• Jeera (cumin seeds) 1 tsp
• Safed mirch (white peppercorns) 1 tsp
• Galangal 2 inches chopped
• Fresh turmeric ½ inch chopped
• Lemon grass 2 stalks chopped
• Lehsun (garlic) 810 cloves
• Madras pyaaz (shallots) 34 nos.
• Hari mirchi (green chillies) 810 nos.
• Kafir lime skin of 1 lemon
• Fresh coriander roots & stems 34 stalks (chopped)
• Salt to taste
Method:
• Set a pan on medium heat, let the pan heat and low down the flame, add coriander seeds & cumin seeds, dry roast them low flame until they are aromatic, transfer them in a mortar pestle and also add white peppercorns, pound them well to make powder.
• Further in the mortar pestle add, the remaining ingredients of the paste, pound well to make fine paste, you can also do this step by using a mixer grinder to avoid putting in excess efforts.
• Once pounded well, you can store the paste in the fridge it stays good for couple of days and stays good in freezer for 23 months. Keep the paste aside to be used in making the curry. I’ll be using half of the quantity made, rest can be stored in the fridge and can be used when you quickly want to make the thai curry.

To make curry
Ingredients:
• Prepared thai curry paste (½ quantity made)
• Coconut milk 1 litre
• Veggies:
1. Baby corn 1/2 cup
2. Mushroom 1/2 cup
3. Broccoli 1/2 cup
4. Gajar (carrots) 1/2 cup
5. Shimla mirch (capsicum) 1/3rd cup
6. Lal shimla mirch (red bell pepper) 1/3rd cup
• Brown sugar/regular sugar 1.5 2 tbsp
• Salt to taste
• Kafir lime leaves 23 nos
• Thai basil a small handful
• Red chili peppers 12 (sliced)
Method:
• Set a pan on medium heat, add 200 ml of coconut milk, bring to a boil & cook for 23 minutes on high flame and until the milk starts to thicken.
• Further add the prepared green thai curry paste, stir & cook on medium flame until the colour of the green curry paste changes & the coconut milk releases its own fat. This process will take around 45 minutes, after cooking the mixture will come together and thicken and the colour of the paste will also darken.
• Further add the remaining coconut milk to the pan, stir well along with the paste and bring the milk to a boil, stir well so the paste flavour combines well with the rest of the milk.
• Once the milk starts to boil, add the baby corn, stir & cook on medium heat for 23 minutes or until the baby corn is almost cooked.
• Further add the remaining veggies, brown sugar and salt, stir & cook for few minutes on medium high flame, if you feel the consistency of the curry is too thick you can choose to add veg stock as per your preference.
• Further add kafir lime leaves, thai basil leaves and fresh red chilli peppers, stir & cook for 23, your green thai curry paste is ready.
• Serve hot with hot steaming rice.

#YFL #SanjyotKeer #GreenThaiCurry

The Music I use in All my videos https://bit.ly/3CdPbSc
(Best for independent creators)

Follow us on all platforms:
Facebook https://bit.ly/3o6alLt
Instagram https://bit.ly/2RFkL8z

Follow my personal handles here: (Chef Sanjyot Keer)
Facebook https://bit.ly/3tpjqQA​​​​​​​​​
Instagram https://bit.ly/3o0FZK8
Twitter https://bit.ly/33qQpJN