Most satisfying making my own green curry paste. Though it sounds like a long difficult recipe the fact is that it isnt. The list of ingredients is quite big and thats all there is to it..
Here is my version of the veggie one:
For the green curry paste:
dry roast and blend-
pinch of turmeric
1 tbsp coriander seeds
1 tsp peppercorns
1 tsp cumin seeds
1/4 tsp aniseeds (or fennel)
Chop and add to the above-
2 stalks of lemon grass (or 2.5 tbsp from a bottle)
10 big cloves garlic
1 bunch of coriander (stem/ leaves and roots)
15 leaves of thai basil (I used regular basil)
3 inches galangal (or regular ginger)
a few kaffir lime leaves (I used lime zest)
2 shallots (or 1 small onion)
This can be prepared in advance and refrigerated.
The Veggies
Thinly slice and stir fry in a bit of oil (vegetable/ coconut)-
tofu
mangetout
bean sprouts
carrot
french beans
bamboo shoots
peppers (red/ green)
Add the curry paste to the veggies and saute for a bit
Add 1 can of coconut milk and simmer then add jaggery, salt, fish sauce.
Serve hot with rice..
Prologue
One day when I get famous and need fillers for my book, I might give this more thought ..... for now this will do.
I claim to be no expert at either travelling or cooking or the random things I write about...
But I would like to collate all my good memories (and efforts) into this space for reminiscing on those grey rainy days...
What Blog its more of a 'Brag'!!
My Thank You Speech..........
I was introduced to cooking in the early years of my life by my Aayi while I sat at the kitchen dining table while she mixed spices and vegetables to create those sumptuous dishes. My brain took in what I did not intend to learn.
My Aayi is a fantastic cook. Each day I woke up to a sit down breakfast of Idlis, Dosas, Upma, Dodak, Usli and the likes. A far cry compared to the ‘eat while you dress’ cereal we make do with these days. Any efforts Aayi made of training me in the kitchen went futile. It is hence ironic that Aayi, ‘my first teacher’ is still to taste anything cooked by my hand.
My hard core cooking days started only when I moved to UK with my husband a few years ago. My husband, like a true martyr, suffered through my numerous cooking expeditions. His encouragement, fulsome praise where due and frank critical review drives me to try something new each week. It is to these two people that I owe whatever little cooking I know or strive to know today.
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