Thai Green Curry with Desi Veggies
Ingredients
For the Green Curry Paste
- 2 tablespoons grated galangal or ginger
- 6 cloves of garlic
- 5 green Indian chilies
- Small handful of coriander
- 1/2 tablespoon of grated turmeric or 1/4 teaspoon ground
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 bulbs lemon grass chopped
- 1 inch knob of mango ginger grated
- 1/2 teaspoon white pepper or black
- 6-8 pearl onions or 3-4 shallots
For the Gourd Stuffing
- Silken tofu
- Sweet corn
- Pepitas (pumpkin seeds)
- Goji berries
- Salt
- Coriander
Other
- Oil for frying
- 400ml coconut milk
- Light soy sauce
- Palm jaggery or coconut sugar
- Basil leaves
- Fresh red chillies (optional)
- Kaffir lime leaves
- Ridge gourds
Preparation
Prepare the Green Curry Paste
Combine galangal or ginger, garlic, green Indian chilies, coriander, turmeric, coriander powder, cumin powder, lemon grass, mango ginger, white pepper, and pearl onions or shallots in a grinder.
Grind to a coarse paste, adding very little water.
Prepare the Gourd Stuffing
Mash silken tofu and mix with sweet corn, pepitas, goji berries, salt, and coriander.
Stuff this mixture into carved out ridge gourd cavities.
Cook the Thai Green Curry
Heat oil in a wok and fry the green curry paste until the raw smell disappears.
Add 400ml coconut milk, a splash of light soy sauce, palm jaggery or coconut sugar, and adjust salt.
Toss in torn basil leaves, sliced fresh red chillies, and kaffir lime leaves.
Once the mixture gently boils, add the stuffed ridge gourds and cook briefly for 4-5 minutes to avoid overcooking.
Serve
Serve the Thai Green Curry with Desi Veggies alongside rice.