Thai curry is an exotic main course gravy that can team up with steamed rice or any bread of choice to make for a perfect meal. It’s creamy with a little kick of spice and lots of yummy veggies. Easily made at home, this Thai curry will bring in a welcome change to your menu if you’ve never tried it before. Perfect to be served to special guests too!
- Coconut, dried and shredded 1 cup
- Coconut water 1 cup
- Coriander 1 tablespoon
- Cumin 1 tablespoon
- Paprika powder 1 tablespoon
- Red Chilli powder 1/8th teaspoon
- Lemongrass, dried 1 tablespoon
- Ginger 1/2 inch
- Lime juice 6 tablespoons
- Salt To taste
- Broccoli 450 grams
- Carrots, cut into pieces 2 medium
- Pumpkin, cut into pieces 350 grams
- Red Bell Pepper, cut into strips ½
- First make coconut butter from the dried, shredded coconut. For this, put the dried coconut in a food processor or blender and mix at high speed. Let it mix for about 20 minutes on until a thick paste is formed. From time to time, keep scraping the sides of the processor jar.
Note: The final consistency of coconut butter should be close to peanut butter. You don’t need to add any water. The mixture will self-moisturize.
- Boil all veggies in a saucepan until they are tender but not fully soft. A little crunch tastes good in Thai curry. However, if you prefer to, boil them all the way.
- Place the coconut butter, coconut water, cumin, ginger, lemongrass, red chili powder and lime-juice in a blender and blend into a smooth paste.
- Place a deep saucepan over medium heat and pour this paste into it.
- As soon as it comes to a boil add paprika powder and stir.
- Finally add the boiled veggies into the sauce.
- Season the curry with salt, stir and let the curry simmer on low heat for 2 – 3 minutes.
Tip: To give the curry authentic Thai flavors, you can use about 1/3rd cup of readymade Thai curry paste too. Just stir-fry it in 3 teaspoons peanut oil for a few seconds in the saucepan before pouring the paste prepared in step 3 into it.
- Turn off the heat and transfer the curry to a serving platter.
- Garnish with chopped fresh coriander. Serve hot.
Preparation Time: 45 minutes
Serves: 2 – 3