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Meher Mirchandani, CEO of Affascinare, gives us a thoroughly detailed recipe, with options and substitutes and thoughtful tips...all signs pointing to someone who takes their cooking seriously. A satisfying meal starts with the right recipe, Meher believes. And here she shares with us a delicately flavoured Thai fave.
Thai Green Curry
Frozen lemon grass 3tbsps
Vegetables: 8 pcs of fresh mushrooms, 6 small broccoli flowers, a handful of baby corns
Coconut milk 1 can
Garlic cloves 4-5
Green chillies/red chillies 1-3
Shallots (or 1/4 cup purple onion) 1 (chopped)
Galangal or ginger 1 thumb-size piece (sliced)
Fresh coriander (or cilantro) leaves & stems roughly chopped 1 cup
Ground coriander 1/2 tsp
Ground cumin 1/2 tsp
Ground white pepper 1/2 tsp
Salt to taste
Lime juice 1 Tbsp
Brown sugar 1 tsp
Lime leaves 3-4 (optional)
Garnish: 1/2 cup fresh Thai basil (or substitute sweet basil)
Place lemongrass in a food processor or blender. Also add garlic, chillies, shallot, galangal or ginger, fresh coriander, ground coriander, ground cumin, white pepper, lime juice, salt, sugar, and 1/4 cup of the coconut milk.
Blitz well to create a fragrant green curry paste. (If using a blender, add more coconut milk to blend ingredients, up to 1/2 can as necessary).
Drizzle 2 tbsps oil in a wok or large frying pan over medium-high heat. Add the green curry paste you just made and stir-fry until the fragrance releases (in about 1 minute).
Add the remaining coconut milk and stir the mixture.
Add the cut vegetables, then add 1/4 to 1/3 can coconut milk, if necessary.
Taste the curry for salt. If it's too salty, add a squeeze of lime juice. Add more chilli if not spicy enough. If too spicy, add a little more coconut milk. If you'd prefer it sweeter, add a little more sugar.
Sprinkle over the fresh basil. Fresh red chili can also be added for extra spice. Serve with Thai jasmine rice or garlic fried rice.