Vegetarian Thai Green Curry Recipe

This recipe is courtesy the staff at the Sheraton Grande Sukhumvit hotel in Bangkok. Since I like to eat and serve fresh food, I have modified the ingredients for the curry paste to make one serving of the curry, which should easily serve 4 people. Add the chillies to your liking and if you cant place the Thai green chillies substitute with local green chillies. Vegetarian Thai Green Curry	Ingredients: For the curry paste: 8 to 10 Prik Kee Noo chillies/birds eye chillies/thai chillies or 3 to 4 green chillies 2 Lemon grass stalks chopped 2 or 3 Kaffir Lime leaves (if dry use soaked in hot water) (optional) ½ cup Coriander leaves (use the stalks as well) 1 tsp Galangal or fresh root ginger 1 tsp Coriander seeds ½ tsp Peppercorns ½ tsp Salt 1 tbsp Groundnut/Peanut or any other vegetable oil 2 tbsp Water For the Curry: 400ml Coconut milk 1 medium size Broccoli cut into florets 1 potato cut into cubes 10 to 12 Baby corns chopped into thirds 1 Red bell pepper/capsicum 2 tbsp Cashew nuts ½ cup Vegetable stock (you can reserve water from cooking vegetables) 2 tbsp oil 1 tsp salt
Method: Blend all the ingredients for the curry paste in a mixer/blender into a smooth paste. Cook the baby corn, potato and broccoli in a cup and a half of water. Heat the oil in a pan or a wok and fry the cashew nuts and red bell pepper until the cashewnuts are golden brown. Stir in the curry paste and fry for a minute or two until the raw smell is gone. Add in the cooked vegetables. Lower the flame and pour in the coconut milk and vegetable stock. Bring to a boil, stirring all the while to prevent splitting the coconut milk.