Thai Recipe : Thai Coconut Curry

Serves 4 to 6

Ingredients:

• 150 g long beans, cut in short strips
  
• ½ can straw mushrooms, drained
  
• 2 carrots, cut in short strips
  
• ¼ head cabbage, shredded
  
• 1 cup grated coconut
  
• 1 onion, finely chopped
  
• 6 cups water
  
• 7 dry red chillies, slitted and boiled
  
• 6 Thai lemon leaves
  
• 4 cloves garlic, crushed
  
• 1 tsp coriander seeds
  
• 1 tsp cumin seeds
  
• 2 tsp sugar

1. Grind onion, garlic, coriander seeds, cumin seeds, lemon leaves and chillies to a paste.
2. Add sugar. Mix well and set aside.
3. Extract coconut milk from grated coconut using water, 2 cups at a time.
4. Boil coconut milk in a large pan. Stir in paste.
5. When oil bubbles on surface, add vegetables and continue cooking on low heat for 5 minutes.
6. Meanwhile, slit few green and red chillies.
7. Remove seeds.
8. Transfer curry to the serving bowl and garnish with chillies.

Variation: For Thai Green Curry, substitute red chillies with bunch of chopped basil leaves and 2 tbsp of coriander leaves.