Thai Green Potato curry

Thai cuisine is prepared with strong aromatic components and a spicy edge. If you are a Thai food lover you can taste sour, sweet, salty, bitter, and spicy taste in one single dish. That's the specialty of the Thai cuisine. Green curry is based on coconut milk and fresh green chilies. This curry is typically eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles. A thicker version of green curry made with any protein can also be served with roti, an Indian style flatbread.

Similar to green curry there are also different types of Thai curry, named after the color of the curry: red, yellow, and green. One of my favorite Thai curries is green curry, spicy, aromatic, sweet and savory at the same time.

Getting all the ingredients is the only tough job, preparing the dish is easier. The key is to balance the flavors of the curry it has to be spicy, rich and creamy (from the coconut milk). This green curry recipe is extremely easy to make and takes about 15-20 minutes. Anyone can make it at home, as long as you gather the ingredients.

Many versions are there in making this green curry. This is easier and similar to Indian style cooking. Green curry is also prepared with chicken, fish or mixed vegetables.

Ingredients : 

• Potato cubes - 1 cup 
• Coriander seeds - 2 tsp 
• Cumin seeds - 2 tsp 
• Turmeric powder - 1/2 tsp 
• Cococnut milk - 1/2 cup 
• Garlic cloves - 3 nos 
• Ginger pieces - 1 inch 
• Lemon - 1/2 no 
• Green chilly - 8 nos 
• Coriander leaves - 1 cup 
• Sliced onion - 1/2 no 
• Lemon grass - 1/2 inch 
• Galanga - 1/2 inch 
• Lime leaves - 3 nos 
• Salt for taste 

For green paste : 

Green paste is the base of this recipe. 

1. Dry roast cumin and coriander seeds 
2. In a mortar, grind into powder 
   
3. In a mixer, add green chilly, coriander leaves, lime leaves, galanga, lemon grass, ginger, garlic, and onion. 
4. Add the cumin and coriander powder
5. Squeeze 1/2 lemon and turmeric powder and grind into fine paste 

For curry : 

1. Boil potato with salt and keep aside.
2. In a pan, add 2 tsp of oil and fry the boiled potatoes for 5 minutes in low flame
3. Once the potatoes are golden brown remove and keep aside 
   
4. In the same pan, add the green paste mixture and cook for 2-3 minutes in low flame 
5. Add the thick coconut milk to the curry and bring to boil 
6. Add 1/2 cup of water and cook for 10 minutes in low flame. 
7. Add salt required for the curry 
   
8. Once all the raw smell disappears add the fried potato and mix.  
9. Let the curry gets thicker
10. Remove from flame and serve hot