Thai Curry With Jasmine Rice

INGREDIENTS

• 1tsp Coriander seeds
• 1tsp Cumin seeds
• 8 - 10 Peppercorns
• 2 inches Kalangan (thai ginger)
• ¼ cup Coriander stems
• 2 stalks chopped Lemon grass
• 8 Garlic cloves
• 1 medium Onion
• 3 Green chillies
• 4 Bird eye chillies
• 5 Thai brinjals
• 3 Kafir lime leaves
• Sweet basil
• Salt
• 1 cup Jasmine rice

For curry - 

• 2 tbsp Oil
• 2 tbsp Thai curry paste
• 1 cup Broccoli florets
• 1 cup Carrot
• 1 cup Baby corn
• ½ cup French beans
• 400 ml Coconut milk
• ½ cup Red capsicum chunks
• 1/2 cup Green capsicum chunks

METHOD

Take all the ingredients of the Thai curry and paste into a mixer grinder.
Add 2 tbsp of water and grind it into a fine paste. Keep it aside
Take a pan and heat it on low flame. Add the oil once it becomes ready.
Add 2 tbsp of the thai curry paste and saute for 2 mins.
Add baby corn, carrot, and broccoli and mix well.
Add a pinch of salt as per taste and mix well.
Add the French beans.
Cover and cook for 2 mins.
Add ¼ cup of water, and cook for another 2 mins by covering the pan.
Add coconut milk and stir well.
Allow it to boil for 2 mins
Add the capsicums and cook for a min.
Take the pan off the flame
Garnish with basil and serve hot with jasmine rice
Gobble!