Meher Mirchandani

Meher Mirchandani

The CEO of Affascinare serves up a yummy Thai recipe

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.

To serve:
Sprinkle over the fresh basil. Fresh red chili can also be added for extra spice. Serve with Thai jasmine rice or garlic fried rice.

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