Thai Green Curry + Jasmine Rice

Method

1. 1

   Quick green paste: blend 1" galangal/ginger, 4 garlic, 2 green chilies, lemongrass (white part), zest of 1 lime, 1 cup coriander+stems, 1 tsp cumin powder and 2 tbsp water.

2. 2

   Heat 1 tbsp oil in a kadai. Sauté the paste 2 mins till fragrant.

3. 3

   Pour 400 ml coconut milk; bring to a gentle boil.

4. 4

   Add 3 cups mixed veg — baby corn, broccoli, beans, capsicum, mushrooms and tofu/paneer.

5. 5

   Season with 1 tbsp soy sauce, 1 tsp sugar, juice of 1 lime and salt. Simmer 6 mins till veg are tender-crisp.

6. 6

   Stir in torn basil leaves.

7. 7

   Steam 1.5 cups jasmine rice with 3 cups water, pinch of salt; fluff. Serve curry over rice.

Adapted from Hebbar's Kitchen – Thai Green Curry