Thai coconut Curry (थाई करी)

I love thai food, the curries, salads, starters and peanut sauce ! I searched thai recipes on the net, but each of the recipe used fish sauce or some other non vegetarian condiment. After a while, I gave up searching and thought it is best to eat thai in a restaurant.

I was discussing thai food with my aunt. She told me an amazing recipe for thai coconut curry. She is vegetarian like me. She said she modified the ingredients to suit her taste.

Ingredients:

5-6 lemongrass leaves

1 1/2 tsp ginger-garlic-chilli paste

1/2 cup broccoli florests, chopped

1/2 cup babycorn, sliced

1/2 cup paneer cubes (optional)

1/4 cup peas

1/4 cup carrot, chopped

1/2 cup capsicum

2 cups coconut, grated

1 tbsp coconut milk powder (for added flavor)

salt as per taste

For seasoning:

2 tsp oil

Servings: 

4-5 people

Prepare lemongrass paste by adding little water. Strain the paste and keep aside. Adjust the chillies in the ginger-garlic-chilli paste to suit your taste buds. Extract coconut milk from the grated coconut, about 1 1/2 - 2 cups. In a kadhai, heat oil and saute ginger-garlic-chilli paste. Once the paste is stir fried, add vegetables of your choice. Cook for few minutes. Add lemongrass paste and salt. Add little water to cook the vegetables. Once the vegetables are slightly cooked, add coconut milk. In a bowl, dissolve coconut milk powder in sufficient water. Add this mixture to the kadhai. Let it simmer for a few minutes. Do not overcook it. Serve with hot steaming fragrant rice.