Monsoon Broth: Home-Made Green Thai Curry Served with Jasmine Rice - By Gourav Dutta

Ingredients:

For Green Curry Paste:

- Thai Green Chillies - 150 gms

- Garlic - 1 head

- Shallots (Small) - 3 (about 2 tbsp. in total)

- Galangal - 1 thumb-sized chunk

- Cilantro Roots (Coriander Roots)- 5

- Peel of 1 Kaffir Lime

- Lemongrass - 2 stalks

- White Peppercorns - 1 tbsp

- Coriander Seed - 1 tsp

- Cumin Seed - 1 tsp

- Salt - 1 tsp           

For Finishing Green Curry:

- Broccoli Florets (Blanched) - 50 gms

- Chinese Cabbage (Diced) - 50 gms

- Bok Choy (Diced) - 50 gms

- Zucchini (Blanched, Cubed) - 50 gms

- Pea Aubergines (Plucked) - 30 gms

- Tofu - 50 gms

- Thai Basil Leaves - 50 gms

- Kaffir Lime Leaves - 30 gms

Steps:

1. Blend all the green curry paste ingredients into a smooth paste.

2. Heat oil in a wok and sauté the green curry paste until fragrant.

3. Add coconut cream and vegetable stock, bring to a boil.

4. Add the blanched vegetables, herbs, and tofu into the boiling curry.

5. Check the seasoning and adjust by adding salt, palm sugar, and vegetable aromatic powder if needed.

6. Serve the green curry hot with jasmine rice.

Enjoy your flavorful and aromatic Monsoon Broth with Jasmine Rice!