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I welcome to my kitchen, today I am going to show you how to make the vegetarian version of the thai curry
the most important ingredient that goes into the thai curry is the thai curry paste
and for the taste curry paste, we make it with lemon grass, some basil leaves, coriander leaves, green chillies and ginger
and a few other ingredients and then we combine it with coconut milk and make the thai curry
so now lets dive right in and learn how to make the delicious thai curry right in your own kitchen
below are the ingredients needed to make the thai green curry paste
and below are the ingredients needed to make the thai curry
to begin we have to first prepare the lemon grass
we will first have to trim away and discard any root section of the bulb base
until we reach a stage we know that the root cuts easily and is tender
We dont use the leaf part of the lemon grass for the curry paste, you can use it for flavouring a tea or a soup
Continue the same procedure for the remaining lemon grass stalks
Next we will proceed to chop the green chillies, roughly chop some coriander leaves
Roughly chop some basil leaves
and finally chop some ginger
we will now add the chopped ingredients into the blender, to this add in a teaspoon of cumin seeds
a teaspoon of black pepper corns, a teaspoon of roasted coriander seeds, and finally a little bit of water
Cover the blender and grind the mixture.
After a few seconds of grinding, open the blender and stir to combine the ingredients and if required add a little more water to grind into a smooth paste.
You can now transfer the thai curry paste and store it in a glass jar.
You only need to use 3 tablespoons of the paste for a single recipe of thai curry. So with this paste you will be able to make thai curry at least 3 times over.
We will now proceed to make the Thai Curry. Heat a teaspoon of oil in a heavy wok.
Add in the vegetables like carrots, zucchini, broccoli and bell peppers Add in some salt
we will now stir fry the vegetables on high heat until lightly tender.
Once tender turn off the heat and keep aside.
In our next step, you will add a teaspoon of oil in another hot wok
we will add in 2 to 3 tablespoons of the thai curry paste and saute for a few seconds in the oil.
Next add in a cup of water and stir to combine into the curry. Next we will add in a tablespoon of brown sugar and finally 400 ml of the coconut milk.
stir to combine all the ingredients
Once combined, add in the salt, stir and allow the mixture to come to a thicken a little and come to a boil
Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetables.
Stir the mixture, give it a light boil and the thai curry is ready to be served.
To serve place a cup of steamed rice in a serving bowl. Pour the freshly cooked hot thai vegetarian thai curry on top of the rice until the rice soaks well into the curry and there is enough gravy to soup out
and serve immediately to get the best flavours of the thai curry