THAI GREEN CURRY

An aromatic green curry made with paneer and an assortment of vegetables. The coconut milk enhances the Thai characteristics of this dish.

Coooking Time : 15 to 20 mins.
Preparation Time : 10 mins.
Serves 4.

Ingredients
2½ cups coconut milk
½ cup green peas
½ cup cauliflower florets
½ cup capsicum cubes
½ cup sliced baby corn
1 cup paneer (cottage cheese) cubes
1 teaspoon sugar
1 tablespoons oil
Salt to taste

For green curry paste
1 cup chopped coriander
1 tablespoon lemon juice
2 teaspoons cumin seeds (jeera)
1 tablespoon coriander (dhania) seeds
5 green chillies
¼ cup lemon grass leaves (hare chai ki patti)
¼ teaspoon dry ginger powder (soonth)

Other ingredients
Oil for deep-frying
Steamed rice to serve

For the green curry paste
1.Blend lemon grass leaves with ¼ cup of water. Strain, discard the lemon grass and keep the water aside.
2.Combine all the remaining ingredients and blend using the reserved lemon grass water. Keep aside.
How to proceed
1.Parboil the peas, cauliflower, capsicum and baby corn in salted hot water and keep aside.
2.Deep-fry the paneer in hot oil. Drain and keep aside.
3.Heat the oil in a wok, add the green curry paste and fry for 2 minutes. Add the coconut milk.
4.Add the vegetables, paneer, sugar and salt and simmer till the vegetables are tender.
5.Serve hot with steamed rice.