1 medium size purple onion, chopped
3 small tomatoes chopped
1 tbsp of chopped green coriander leaves
6 thai red chilies,
1/2 peel of a medium sized lemon/ Lemon zest chopped
1 tsp. paprika / cayenne pepper
4 cloves garlic
1 thumb-size piece ginger,
1/4 tsp cinnamon powder/ 1 small cinnamon stick
4 cloves
1 tsp. jeera/ cumin seeds
1 tbsp coriander seeds
1 Tbsp. soy sauce
2 tbsp fresh lime juice
1 tsp brown sugar/ white sugar
1/2 tsp turmeric
1/4 tsp nutmeg
Salt to taste
4-5 kafir lime leaves for garnishing
1 tsp dark soy sauce
1 stalk fresh lemongrass/ 3Tbsp. frozen prepared lemongrass
1/4 tsp. ground white pepper
*1 tsp. shrimp paste, OR fish sauce
OR for veg: 1 Tbsp. Thai golden mountain sauce ( available in Asian stores)
* optional ingredients
Fry the coriander seeds, cumin seeds,red chillies over medium heat and then Blend with all above ingredients in a blender into a smooth paste. Don't add water at all for a thick paste. Paste will become redder after cooking.
Ingredients and method for curry :
1.5 Can thick creamy coconut milk
To make curry sauce add a 1.5 scoop of this curry paste to coconut milk in a wok/ deep sauce pan.add the chopped carrots and peas or choice or your veggies/protein/both and bring it to a boil till the veggies/protein are cooked stirring occasionally for 20 minutes or till the ingredients are cooked. Avoid Over cooking which will harden the meat and thicken the gravy.
Do a taste test for a balance of flavors:
too sour, add brown sugar.
too spicy,add more coconut milk.
too sweet,add cayenne pepper/paprika.
too salty,add fresh lime juice,
For a more stronger aroma,Add 1tbsp of curry paste.
Ingredients for garnish and accompaniments :
4-5 Basil leaves/ A bunch of coriander leaves & 1 tbsp roasted peanuts
Garnish as per choice and serve with steamed jasmine rice or plain white rice.
Tips :
Do not put too many vegetables, limit to 3-4 types for better taste.
You can experiment by adding the protein with vegetables, boneless chicken or other meat,
Tofu, or seafood like shrimp.
* optional ingredients
Fry the coriander seeds, cumin seeds,red chillies over medium heat and then Blend with all above ingredients in a blender into a smooth paste. Don't add water at all for a thick paste. Paste will become redder after cooking.
Ingredients and method for curry :
1.5 Can thick creamy coconut milk
To make curry sauce add a 1.5 scoop of this curry paste to coconut milk in a wok/ deep sauce pan.add the chopped carrots and peas or choice or your veggies/protein/both and bring it to a boil till the veggies/protein are cooked stirring occasionally for 20 minutes or till the ingredients are cooked. Avoid Over cooking which will harden the meat and thicken the gravy.
Do a taste test for a balance of flavors:
too sour, add brown sugar.
too spicy,add more coconut milk.
too sweet,add cayenne pepper/paprika.
too salty,add fresh lime juice,
For a more stronger aroma,Add 1tbsp of curry paste.
Ingredients for garnish and accompaniments :
4-5 Basil leaves/ A bunch of coriander leaves & 1 tbsp roasted peanuts
Garnish as per choice and serve with steamed jasmine rice or plain white rice.
Tips :
Do not put too many vegetables, limit to 3-4 types for better taste.
You can experiment by adding the protein with vegetables, boneless chicken or other meat,
Tofu, or seafood like shrimp.
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