THAI GREEN CURRY Ingredients Coconut Milk 1 cup scraped fresh coconut 1 tsp soaked and drained rice Rice 1½ cups short grain rice soaked and drained 8-10 pandan leaves Salt to taste Thai Green Curry Paste 3 tsps cumin seeds 3 tsps coriander seeds 8-10 black peppercorns 1 inch lemongrass stalk roughly chopped 1 inch galangal roughly chopped 8-10 garlic cloves 15-20 shallots 15-20 coriander stalks 2-3 kaffir lime leaves 1 lemon 5-6 fresh basil leaves 10-15 fresh coriander sprigs Tempering 2 tbsps oil 1 tbsp chopped garlic 2-3 spring onion bulbs sliced 1 medium carrot peeled and sliced 6-8 cauliflower florets 3-4 small brinjals stemmed and halved 5-6 French beans stringed and cut into 1-inch pieces Salt to taste 1 medium green capsicum seeded and cut into 1 inch pieces 1-2 kaffir lime leaves 2 tsps sugar 5-6 fresh basil leaves Fresh basil sprigs for garnish Method 1. Take coconut in a bowl. Add ½ cup water hot water and mix well. 2. Transfer this mixture in a grinder jar and add rice 1 cup water and grind to fine paste. 3. Strain through a fine muslin cloth and squeeze well. This is the first extract. 4. Transfer the coconut back in the grinder jar add 1 cup water and grind to fine paste. 5. Strain through a fine muslin cloth and squeeze well. This is the second extract. 6. Add ½ cup water in the grinder jar and strain it. 7. Heat a pan. Add rice 3 cups water pandan leaves salt and mix well. Cover and cook on medium heat for 10-12 minutes. Take the pan off the heat and set aside for 10-15 minutes. 8. Heat a nonstick pan. Add cumin seeds coriander seeds black peppercorns and dry roast till fragrant. Take the pan off the heat and allow to cool. 9. Take a grinder jar. Add lemongrass galangal garlic shallots coriander stalks and kaffir lime leaves. 10. Remove the skin of lemon and add to the jar. Add roasted spices ¾ cup water and grind to a coarse paste. 11. Add basil leaves coriander leaves ¼ cup water and grind to a fine paste. 12. Heat oil in a deep pan. Add garlic and sauté for 30 seconds. Add spring onion bulbs and sauté for 1-2 minutes. 13. Add ¾ of the prepared paste and cook till oil separates. 14. Add carrot cauliflower brinjals French beans and mix well. 15. Add salt thin coconut milk and mix well. Once the mixture comes to a boil cover and cook on low heat for 6-8 minutes. 16. Add green capsicum kaffir lime leaves and mix well. Cook for 1-2 minutes. 17. Add thick coconut milk sugar and mix well. Cook for 2-3 minutes. 18. Tear basil leaves and add to the curry. 19. Transfer in a serving bowl garnish with basil sprig and serve hot with cooked rice. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #thaigreencurry #thaicurry #thaicurryrecipe sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes thai green curry thai green curry recipe how to make thai green curry vegetable thai green curry veg thai green curry thai green curry recipe at home green curry thai recipe thai food thai recipes thai curry thai curry recipe thai curry recipes