Thai Basil Curry!

Thai curry is a real treat to have! It is rich and delicate and filled with all the goodness of veggies....

I have tried to recreate this curry in my own way and it came out very close to the restaurant style.

This curry has some specific Thai ingredients which I did not have, so I have substituted with the once that I had at home. Try making it and Enjoy.

Ingredients:

Assorted veggies- I have used Yellow squash, Zukini,

Broccoli, carrots and small onion( cut these veggies into long sticks).

Coconut milk- 1 can.

Thai Basil- few sprigs( substitute with regular basil or tulsi).

Thai chili- 4 numbers( use regular green chili instead).

Lemon grass- 1 stick.( instead I used small lemon whole de- seeded).

Ginger- 1 inch.
Turmeric-1 pinch.

Red chilli flakes- 1/2 tsp.

Coconut oil- 2 tbsp.( use regular canola oil instead).

Salt.

Method:

First prepare all the vegetables by slicing them to long sticks. Blanch the broccoli flowerets for a minute and kept aside.

Next, in a mixer take lemon, ginger, chillies and few leaves of basil, grind them into a thick paste with minimum water..

In a heavy bottom pan add oil, once the oil is hot add the chili flakes, sliced onions, followed by other veggies, saute them for few minutes.

Once the veggies are slightly tender add the ground mixture and continue to fry for few minutes, till cooked. Finally add the coconut milk, and season it with salt as per taste.

Simmer it for a 4-5 minutes.
Garnish with Thai basil. Thai curry is ready.

Note:

I have used veggies I had, can also use colored bell peppers.

Make your own coconut milk if you don't prefer canned coconut milk.

Adjust the spice level, increase or decrease the number or chillies, Thai chillies are spicy.