February 20 2019, Wednesday Dinner WHAT: 0.5 can of coconut milk (or as much as you like based on thickness and taste) 1-2 tsp green curry paste (or as much as you would like based on spiciness and taste) 2 cups water (or more if needed) 5/6 fresh/frozen kafir lime leaves - split and remove stem from center 3/4 fresh/frozen slices galangal or ginger 1 fresh/frozen lemon grass - big pieces of white part 300-350gm broccoli florets 1 to 1.5 cup spinach leaves 6-8 basil leaves 1 cup of boiled peas (fresh or frozen) 1tsp sugar (or as needed per taste) juice of 0.5 lemon salt as needed For Garnish: (optional) 3 tbsp mix chopped herbs like cilantro, mint and basil 3 tbsp tom-yum cashew ( roast cashew pieces and add little tomyum paste, salt and sugar) 2 tsp coconut cream (thick part of coconut milk) 2 tbsp mix of crispy onion, shallots, garlic and ginger HOW: In a pan add few tbsp of thick part of coconut milk and add green curry paste in it and sau
Cooking Experiments at Home By Sheel Desai | Ruchir Dave