Jain Thai Green Curry
When I went to Thailand, I attended a vegetarian Thai cooking class. Using what I learned, I decided to make a Jain friendly version of Thai green curry. This dish is full of flavor.
Ingredients
Green Curry Paste
- 1/2 cup coriander
- 2 lemongrass stems trimmed and finely chopped
- 1 inch ginger cut
- 3 - 4 Thai green chilis
- 2 - 3 mint leaves
- 2 - 3 basil leaves
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin ground
- 2 tsp lime zest grated
- 1 tsp sugar
- 1 tsp oil
- 2 - 3 tbsp water
Green Curry
- 2 tbsp oil
- 1 can coconut milk full fat
- 2 tsp corn flour
- 1 tsp sugar
- 1 tsp salt as needed
- 1/2 cup bell peppers chunks
- 1 block paneer cut in cubes
- 1/4 cup water
Instructions
Green Curry Paste
- Blend all ingredients in a food processor to create paste.
Green Curry
- In a sauté pan, take 1 tbsp of oil to stir fry veggies and paneer. Set aside.
- In a pan, take 1 tbsp of oil and add in the green curry paste. Let it cook for 5 minutes.
- Add in coconut milk, salt, sugar, corn flour and water. Stir well and bring to boil.
- Reduce heat and let it simmer for 5 minutes. The curry should thicken.
- Add in sautéed peppers and paneer.
- Serve with jasmine rice.
Notes
I added paneer vs. tofu as the main protein. You can add any veggies you want. If you have sweet Thai basil you can use that vs. regular basil. I used full fat coconut milk to make the curry more creamy.