Vegetable Thai green curry recipe

Ingredients:
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp each shrimp paste (belacan)

1 tsp salt
4 garlic cloves, chopped
5cm piece fresh galangal, chopped
1 tbsp palm sugar
1 lemongrass stalk, outer layer discarded and finely chopped
5 green chilies(cili padi), deseeded and chopped (add more to your preference)

3-4 kaffir lime leaves, stems removed
A bunch of fresh coriander, roots and stalks washed and chopped

Preparing Thai green curry paste:
1. Dry-fry cumin seeds and coriander seeds in a small non-stick frying pan until aromatic.
2. Transfer the seeds to a food processor along with shrimp paste and salt, garlic cloves, fresh galangal, palm sugar, lemongrass stalk, the green chilies, kaffir lime leaves, a bunch of fresh coriander , and blend together to a paste....or pound all of these ingredients till you get a fine paste.

Cooking vegetable Thai green curry:

Ingredients:

Green curry paste (prepared as above)

1 cup of coconut milk

vegetables of your choice

a bunch of basil and corriander leaves
3-4 pieces of kaffir lime leaves

Salt to taste

1. Sautee the paste in a little oil until fragrant.
2.Add the coconut milk. Leave it to boil while stirring gently.

or

1.Heat the coconut milk in a pan until the oil surfaces.

2. Add the curry paste.

3. Add vegetables of your choice e.g. eggplant, french beans, long beans, mushroom, cabbage.

4. Add salt if necessary.

5. Finish your curry by sprinkling the fresh basil and kaffir lime leaves over, or by gently folding it in at the last minute. Additional fresh coriander can also be sprinkled over.

p.s.
a. You can also add sliced beef or chicken together with the oconut milk.

b.The green curry paste can be stored in an airtight container in the refrigerator for use later. Paste will last 2 weeks (or longer), as the spices help to preserve it. It can also be frozen for up to 3 months.