Swadika! During our visit to Thailand we wanted to taste the regional and authentic dishes prepared by the Thai people.  So we tasted the Thai green curry and I loved it.  My husband of course is not very fond of basil, lemon grass etc in a curry. I know the holistic healing properties of these natural herbs and love to use it whenever possible.

So here’s my version of a home prepared Thai green curry known as Gaeng Kaew Wan Gai.

Ingredients for curry paste

  1. 1/2 tsp cumin seeds (dry roasted)
  2. 1 tsp coriander seeds (dry roasted)
  3. 1 tsp. White pepper powder  
  4. 2 stalks lemon grass (exclude the green part)
  5. 1/2″ galangal (cleaned and chopped into small chunks)
  6. 1/2″ fresh tumeric (cleaned and cut into chunks)
  7. 7-9 small Indian shallots (cleaned and cut into chunks)
  8. 5 garlic cloves (Indian variety cleaned)
  9. Coriander roots thick (7 nos.) Cut the root parts only.
  10. 1″ ginger (Indian variety cleaned and cut into cubes)
  11. 1 tbs.Kaffir lime peel (Only peel of the lime)
  12. 7 green chillies (Indian variety small)
  13. 5 Thai red chillies
  14. 1 tsp. Salt 
  15. 1/2 a bundle coriander cleaned, washed and roughly chopped

Ingredients for the curry :

  1. Basil leaves for decoration (I didn’t have fresh basil so used basil powder 1 tsp)
  2. 1 cup coconut cream
  3. 1 tsp shrimp paste
  4. 1 tsp. Fish sauce 
  5. 1 tsp. Palm sugar/jaggery (grated)
  6. Brinjals green round small variety cut into quarters (soaked in water)
  7. Pompfret fish cleaned and cut into chunks (1/2 an hour before cooking salt it)
  8. 350 gms prawns cleaned, deveined and salted
  9. Kaffir lime leaves for decoration 
  10. Chillies diagonally cut for decoration
  11. 2 tbs. Oil 
  12. Salt to taste 

    Method: Grind the curry paste ingredients in a mixer to a paste (without water). Now in a non-stick vessel add the oil and green curry paste.  Saute well till the oil is released.  Add the shrimp paste and saute for about 2 minutes till the aroma is released.  Now add the thick coconut milk and cook for 5 minutes stirring occasionally.  The masala is now thick. Add the brinjal chunks, cover and cook for 5 minutes.  When the brinjals are nearly done add fish sauce and palm sugar.  Keep stirring till well blended.  Add the prawns and fish.  Shake the vessel.  Close and cook for 5 mins.  Taste and see if salt is required, add it.  Before switching off the gas add all the decoration items and swirl the vessel. Relish with steamed rice.

    Recipe for steamed rice:

    • 1 cup Jasmine rice washed and soaked for 1/2 an hour (I used Kerala rice)
    • 2 1/2 c water 
    • Salt to taste
    • 1/2 c thick coconut milk 

    In a cooker add the rice along with water, salt and cook till you hear three whistles.  Switch off the gas.  Allow to cool completely before opening the cooker.  Fluff it with a fork and add the coconut milk.  Mix well to incorporate with the fork.  Enjoy. ☺


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