Thai Green Curry with Vegetables

The Green Curry Paste

Makes about 1 cup of paste
10-12 small green chillies
4 medium garlic cloves, smashed and peeled
1 lemon grass stalk, finely chopped or 1/4 tsp lemon zest, grated
1 tsp lime zest, grated
2 kaffir lime leaves, torn
2 shallots, chopped
1 cup cilantro leaves and stalks, roughly chopped
1 inch piece of galangal or ginger, peeled and chopped
1 tsp coriander powder or 2 tsp coriander seeds
1 tsp freshly ground black pepper
1 tsp salt
2 tbsp peanut oil (or any other cooking oil is also fine)
water, as required to add moisture while making the paste

Combine all the ingredients in a food processor and grind to a thick paste. Add water, as necessary.
Transfer the paste to an airtight container and store in the refrigerator till you are ready to use. It can be refrigerated for 3-4 weeks.

The Thai Green Curry

Serves 2

1-2 tbsp oil
5-6 Thai Holy Basil leaves (If you can’t find Thai Holy Basil, use regular European basil)
1/4 cup Thai Green Curry paste (homemade or store bought)
1/2 small yellow onion, sliced
1/2 red bell pepper, cut into thin strips
handful bunch (about 6-8) string/green beans, cut into 1 inch pieces
1 carrot, cut into 2 inch long thin slices
1 small crown of broccoli, cut into florets
1/2 can (about 1 cups) lite coconut milk
1 cup low sodium chicken or vegetable broth
1/4 cup green peas, fresh or frozen thawed
salt
1-2 large fresh red/green chillies, diagonally chopped
2-3 kaffir lime leaves, torn (1/4 tbsp lime zest)
1 tbsp light brown sugar
2 tbsp nam pla (fish sauce)
cilantro or coriander, roughly chopped for garnishing

1 Heat oil over medium heat in a wok or a large skillet and stir fry the basil leaves along with the green curry paste for about a min. Add all the vegetables and fry for another min. Stir in the coconut milk and chicken broth with peas and cook for about 2 mins, stirring occassionaly.
2 Season with salt; add chillies, kaffir lime leaves or lime zest and sugar. Mix well and add the fish sauce. Stir thoroughly to combine everything very well and cook till the coconut milk just starts to boil and the vegetables are cooked, but still have a bite to them.
3 Garnish with cilantro and serve hot with steamed Jasmine rice.

http://www.signatureconcoctions.com/2009/07/18/thai-encore/