Full written recipe for Green Thai Curry
Prep time: 15-20 mins
Cooking time: 25-30 mins
Serves: 4-5 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) – 8-10 cloves
• Madras pyaaz (shallots) – 3-4 nos.
• Hari mirchi (green chillies) – 8-10 nos.
• Kafir lime skin of 1 lemon
• Fresh coriander roots & stems – 3-4 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 2-3 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 2-3 nos
• Thai basil a small handful
• Red chili peppers – 1-2 (sliced)
Method:
• Set a pan on medium heat, add 200 ml of coconut milk, bring to a boil & cook for 2-3 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 4-5 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 2-3 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 2-3, your green thai curry paste is ready.
• Serve hot with hot steaming rice.
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What’s up guys? Sanjyot Keer here. Welcome to YFL Today I’m making ’Veg Green Thai Curry’
It’s a highly requested recipe And to make a good Thai curry, it is essential to have a nice, home-made, & fresh Thai-curry paste The readymade pastes available in markets do no justice at all So, today, I am sharing how to make a fresh & very delicious Green Thai-curry paste with simple ingredients & with simple steps & along with it, using the same paste, we will make a ’Vegetable Green Thai curry’ which turns out to be really amazing & you may have lots of doubts about the ingredients used in Thai curries, so in this video, I’m going to clear out those doubts So first of all, let’s see how to make ’Green Thai Curry paste’ In a pan, take 1 tsp whole coriander seeds & add 1 tsp cumin seeds Lightly toast these coriander & cumin seeds on slow flame for a few seconds to a minute, so that it’s easier to grind later After toasting the spices, I’m transferring them to a mortar & pestle Along with that I’m adding 1 tsp white peppercorns Now, just grind these spices a little, before adding other ingredients It becomes difficult to grind whole spices later on in a paste, so I’m grinding them a little bit separately first Grind them well until you get a powdery consistency
Now as you can see, I have ground the spices properly Now, to this we can start adding the rest of the ingredients of our Thai-curry paste Here, I’ve added 2 inch Galangal (Thai-ginger) 1/2 inch fresh Turmeric 2 stalks of Lemon-grass 8-10 cloves of Garlic 3-4 Shallots (Madras onions) 8-10 dark green chillies Now, here I’ve taken a lemon, & we have to add the rind of this lemon to this paste Now, as you can see, I’m peeling the rind with a knife. You have to be careful, not to add white part under the surface of this rind The white part is quite bitter, so avoid it while zesting, you have to use only the green part of the rind So as you can see, I’ve taken the zest of one whole lemon, & I’m adding this to the mortar Here, I have 3-4 coriander stems & roots, that comes from fresh coriander, which I am chopping It gives a very nice flavour & it adds a hint of freshness to the Thai-curry paste, so definitely add this. Now, I have cut & added the coriander stems as well Now, I am adding a large pinch of salt to this So, now after adding all these ingredients, you have to grind all of them properly to make a fine paste This process can take minimum 10-15 minutes if you are grinding this paste in a mortar & pestle If you don’t have a mortar & pestle, you can grind this in a mixer-grinder, where it will take just 1-1.5 minutes
Traditionally, the Thai-curry paste is made in a mortar & pestle to get a better texture and flavour too So, you a mortar & pestle if you have it for excellent results Now, as you can see, I have been grinding this paste for 10-15 minutes, & the paste has reached a perfect texture, The colour is a absolutely stunning bright green, you should try to make the paste of a similar colour & texture too So, now our home-made fresh ’Green Thai Curry paste is ready… You saw how easy it is to make fresh, home-made Thai-curry paste It uses simple ingredients & is a simple process Now, you all might have queries about substitutions & alternatives of ingredients. There can be lots of questions, which I will answer now Firstly, Thai-curry is either Red or Green, Today, I am making the Green version, hence I’ve used green chillies The colour of the Thai-curry, majorly depends on the type/colour of the chillies used. So today, I’ve used this dark green chilly, which is easily available in India & we use in our day to day cooking Traditionally, for Thai-curry paste, Bird’s eye chilly is used, which is grown in Thai region, & it may be red or green For Green Thai curry, green chillies are used &
For Red Thai curry, red chillies are used Red Bird’s eye chilly looks like this & is easily available in the market these days Some ingredients used in Thai-cuisine give a peculiar taste & flavour, as well as have a different aroma, & they have to be used So, I will explain you about these ’Essential ingredients’ First of all, I have Lemon-grass here. Nowadays lemon-grass is easy to find in Indian markets, with which green tea is made too So you can absolutely not miss this ingredient, as it has a peculiar flavour & a peculiar aroma which is necessary for this Thai-curry So remember, this can not be substituted Now, we don’t have to use the leafy part, leave it aside & can use it in tea later You have to use only bottom stalk. Even within the stalk, discard outer woody covering & use the inner soft part with maximum flavour Now, the second Thai ingredient here, looks somewhat like ginger. It’s known as Galangal or Thai-ginger & as compared to our normal Indian ginger, it has a very distinct aroma & flavour So remember, use Galangal, not ginger. It’s easily available in markets. It’s flavour really nice & a necessary flavour for Thai-curry So try your best to not use ginger as an alternative. Try using Galangal itself These two ingredients are imperative & you can not make Thai-curry paste without these Traditionally, while making the Thai-curry paste, some more traditional & authentic Thai ingredients are usually used Like Kafir-Lime is used Today, instead of the normal Indian lemon that I used, the rind & leaves of Kafir-Lime is used, which is grown in Thai regions Now, it’s difficult to find fresh Kafir-lime in India, hence I’ve used normal lemon here It may be available in some supermarkets, if you can get it, then you have to add rind of 1 Kaffir-lime, instead of normal lemon Traditionally one more ingredient is used a lot in Thai cuisine is added to this paste also, & that is Shrimp-Paste. It is a fermented paste of shrimp, which adds ’umami’ flavour
Since I am making a vegetarian version today, I haven’t used this ingredient For a lot if Indians, it doesn’t suit our palate, so if you don’t like shrimp-paste, you can avoid adding it, If you eat non-vegetarian food, & if you like shrimp-paste, then you can add 1 tsp of shrimp-paste to this paste As a vegetarian alternative, you can add miso-paste, which is a fermented paste made of a Japanese ingredient You can add 1 tsp of that to this paste
Nowadays, that is easily available in the market Apart from these ingredients, the rest of ingredients are quite basic & common to Indian & Thai Cuisine You will find them easily, so use all the ingredients to make it The fresh turmeric that I have used based on where I have learnt to make Thai-curry, is used in traditional authentic Thai curry as well, It gives an excellent colour & flavour. You may not see it in many others’ recipes, but if you want to skip that ingredient, you can skip it The paste that I have made today, can be used to make Thai-curry twice. I usually make double quantity so you can enjoy it on two occasions, but put in hard-work just once If you want to make enough for one time to serve 4-5 people, half the recipe to make Thai-curry paste for one time You also have an option of making a larger batch to store it for 2-3 months in deep freeze & use it on multiple occasions Now let’s see how to make Thai-curry using this Thai-curry paste Now, in a pan, I am adding 200 ml coconut milk After adding the coconut milk, reduce it nicely until it thickens It will take minimum 2-3 minutes to thicken, cook the coconut milk on high flame & let it reduce nicely You may have noticed that I am not using oil in this recipe. Traditionally Thai-curry is made like this in coconut milk itself The rest of the coconut milk, I will add later in this recipe Now, as you can see, after 2-3 minutes, coconut milk has thickened quite a bit, At this stage we have to add our fresh, home-made Thai-curry paste Here, I have added 3-4 tbsp of Thai-curry paste After adding Thai-curry paste, mix it nicely. Once your Thai-curry paste is nicely mixed, we have to cook it properly. You have to cook it until the Thai-curry paste darkens in colour & the fat starts seperating from the coconut milk You have to cook this mixture, until it comes to a pasty consistency Now as you can see, I have cooked this mixture nicely on medium flame for 3-4 minutes The Thai-curry paste is darker in colour now, & the fats have separated from coconut milk, so the pan has become greasy too You have to cook the Thai curry paste upto this stage Now let’s add the rest of the coconut milk. Here I am adding 800 ml more coconut milk. In total, I have used 1 litre coconut milk in this recipe So after adding coconut milk, stir it well. Your Thai-curry paste should assimilate well with coconut milk without any lumps Now as you can see, the Thai curry has got a really nice colour & is mixed well
At this stage, I am adding the first veggie- Babycorn to it, I have used 1/2 cup Babycorn here I haven’t pre-cooked it, I am in fact going to boil it in this curry I have just added one veggie right now, I will add rest of them later coz baby corn takes the longest to cook The rest of the vegetables will cook quickly in 1-2 minutes & we have to retain the crunch in them, so I will add them later Now, as you can see, our curry is boiling nicely & has been cooking for 7-8 minutes now, & our baby corn is almost cooked through now At this stage, I am adding the remaining ingredients to the Thai-curry 1/2 cup mushroom 1/2 cup broccoli 1/2 cup carrots 1/2 cup green capsicum 1/3rd cup red bell pepper Here, I’ve added 1.5-2 tbsp brown sugar & along with it, I’m adding salt to taste Now stir all the ingredients properly. After stirring, you have to cook this for 3-4 minutes You have to remember that the Thai-curry is already properly cooked, we are just cooking the vegetables here Note that these vegetables that were added later, don’t take long to cook, so you have to cook until these vegetables are just cooked You have to be cautious that vegetables should retain their crunch & colour, limp & soft veggies won’t give a good eating experience So keep this in mind So now as you can see, after 3-4 minutes, all my vegetables are cooked, but retaining their colour & crunch You have to cook the Thai-curry until this stage Now just last 2-3 ingredients are remaining to be added So here I am adding 2-3 Kafir lime leaves Along with that, I have a handful of Thai-basil, which you can tear up with your hands before adding it to the curry And lastly, I have sliced the red large red chilli & adding it for colour Now after adding these last 3 ingredients, you don’t have to cook this curry any longer, Just within 2 minutes of cooking, the flavour of basil & Kafir lime will infuse in the curry & your Thai-curry will be ready. Now you can see our Thai-curry has a perfect colour & consistency & here our ’Green Thai Curry’ is ready Now regarding the basil leaves that I have used here, some people in comments ask, if they can use ’Holy-Basil’ aka Tulsi leaves Tulsi literally does translate to Basil, but although Tulsi is from the same family, their flavour profiles are quite different Nowadays Thai-basil is readily available in packets or as fresh leaves, please use that only, it’s a very important ingredient Also, Kafir lime leaves are easily available, if you can’t find them, use the leaves from a basic lemon tree, it adds a fresh flavour Now, traditionally, in a Thai-curry, Fish-sauce is also used to add umami flavour. Since this is vegetarian version, I’m not adding it If you are making a non-vegetarian version, you can 1 tbsp fish-
sauce in this curry, however it is completely optional in this recipe
I have explained you everything now. Our Thai Curry is also ready, & I’ve cooked some jasmine rice to serve with it. So let’s plate the Thai-curry YFL style… So our Thai-curry with rice is absolutely delicious, & the home-made, fresh Thai curry paste just takes it to another level So just like I have showed you guys today, make the paste, & the Thai-curry I’m sure, you’re gonna love this recipe & you will use only this recipe, going forward It turns out absolutely delicious & gives best results each time So try this recipe & tell me in the comments how you liked it… Share this video with your friends & family Hit the Like button, if you’ve liked this recipe Follow & subscribe to YFL, if you haven’t yet Have an amazing time with my beautiful ’Green Thai Curry’ recipe at your home Cheers!
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