About 3 cups diced/cubed vegetables like baby corn, mushroom, bell peppers, zucchini, broccoli, okra, eggplant etc.
Oil about 120ml
1 tablespoon jaggery
1-2 kaffir lime/ 1 teaspoon lime juice
1-2 pinch of salt (according to taste)
Directions
To make the Thai green curry paste- blend all the ingredients either together or in batches to make a smooth paste. Heat oil in a pan and fry the paste until it changes color to a darker green and becomes fragrant.
Saute all the vegetables in a separate pan with some oil. The vegetables should not be cooked for long.
When the curry paste and vegetables looks cooked start adding the coconut milk to the green curry paste slowly and keep stirring. Add the jaggery and lime and stir till the jaggery melts. Add the vegetables and let them simmer in the gravy till they are cooked through. (About 10 mins) add salt to taste.
Serve the thai green curry with steamed rice. Enjoy!
