Thai Green Curry With Jasmine Rice

For the fourth day of this Mega Blogging Marathon I am going to post a curry recipe from Thai cuisine. We both like Thai cuisine may be because of the flavors. Thai cuisine is rich in flavors and creamy texture of coconut milk. I have tried Thai red and yellow curries before and wanted to try this green curry from long time. Tried this green curry for few times with different vegetables and every time we enjoyed it . To day I used carrot, baby corn and two color capsicums. But you can use any other vegetables like cauliflower, broccoli, mushrooms, tofu, brinjal.
so let's check the recipe.....
INGREDIENTS:---
FOR GREEN CURRY PASTE:---
Green chillies  ---  10
Shallots  ---  3
Garlic cloves  --  9 
Thai basil ---  few leaves
Galangal  ---  1 inch piece
Lemon grass  ---  3 inch piece (grated)
Lemon rind  ---  1/4 tea sp
Coriander roots  ---  1/2 cup
Coriander seeds  ---  2 tea sp
Cumin seeds  ---  2 teasp
Salt to taste
To make a paste:
Grind all above green curry paste ingredients with little water in to a fine paste and leave a side..
INGREDIENTS FOR CURRY:--
Carrots cut in to rounds  ---  1 medium
Baby corn cut in to one inch pieces  ---  6
Green capsicum  ----  1 big cut in to cubes
Red capsicum  ---  1 big cut in to cubes
Lemon grass  ---  5 stalks
Lemon juice  ---  1 tea ps
Salt to taste
Fresh coconut milk  ---  3/4 cup
Fresh basil leaves  --- 2
Oil   ----  1 tab sp

                                 

METHOD:----
1. Tie lemon grass in a muslin cloth and crush lightly. 
2. Take carrot and baby corn pieces in a pan and put lemon grass bundle and blanch the vegetables.
3. Heat oil in a pan add green curry paste and roast for a minute then add capsicum pieces, stir well for a minute then add blanched vegetables, lemon juice and cook in amedium heat for four minutes.
4. Add three cups of water and bring to a full boil then add again lemon grass bundle and cook for five minutes.
5. Remove the lemon grass bundle add salt to taste and coconut milk, lower the heat and cook for a minute add basil leaves and  switch off the heat...
Serve hot with jasmine rice.....

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