Green Curry

This green curry is my customized version of "Thai Green Curry". I slightly changed to available Indian ingredients and avoided any fish / chicken items in original Thai curry.

Ingredients:
Snow peas - 1 cup
Thai green eggplant - 5
green capsicum - 1/4
lemon grass - 1 stalk
milk - 1/4 cup
salt - 1 spoon or as needed
water - 6 cups or as needed

For Dry roast:
cumin - 1/4 spoon
pepper corn - 1/4 spoon
coriander seeds - 1/2 spoon

For green paste:
green chillies - 6
ginger - 2 inches
onion - 1/4 large
coconut - < 1/2 cup
lemon peel - from 1/2 lemon
coriander stem - 10 twigs (if few leaves are there, thats fine too)

Preparation:
Cut the snow peas, eggplant and capsicum and boil them in water with little salt for 10 mins
Cut the lemon grass. Take out the usable portion. Add half of it to the boiling vegetables. Add remaining portion with the ingredients for green paste.
Dry roast cumin, pepper corn and coriander seeds for 30 sec and add it with ingredients to paste.
Take rest of the above ingredients given for green paste and grind. No need to water and fine grind the paste.
Add the paste and salt to the boiling vegetables. let it cook until the raw smell is gone.
Once the curry starts to thicken, add 1/4 cup of milk. Let it simmer for a min and take it out.

Serve the aromatic green curry with fried rice !!

Servings: 3