Thigh Curry Ki Umar Mein THAI Curry: Pt.2👄🥘🧑🏻‍🍳😂

Ingredients

• 2 stalks Lemongrass Stalks (outer tough layers removed, inner white part thinly sliced)
• 1/2 cup Coriander Stems (tightly packed, roughly chopped)
• 1/2 cup Thai Basil Leaves (packed, stems removed)
• 4 pieces Bird's Eye Chilies (stem removed, keep seeds if you like extra heat)
• 2 leaves Pandan Leaves (tied into a knot, washed)
• 3 cloves Garlic Cloves (peeled)
• 1 inch Fresh Ginger (peeled and roughly chopped)
• 2 pieces Shallots (peeled and quartered)
• 2 tablespoons Olive Oil (extra‑virgin, for blending and frying)
• 1 tablespoon Water (helps blend a smooth paste)
• 1 teaspoon Salt (adjust to taste)

Instructions

1. Prepare Aromatics

   Trim the outer tough layers off the lemongrass stalks, slice the inner white part thinly. Roughly chop coriander stems, Thai basil leaves, bird's eye chilies, garlic, ginger, and shallots.

   Time: PT10M

2. Blend into Paste

   Add all prepared aromatics, pandan leaves, olive oil, water, and salt into the blender. Blend on high until a smooth, slightly oily paste forms. Scrape down the sides as needed.

   Time: PT5M

3. Heat Oil

   Place the skillet over medium heat and add 1 tablespoon of olive oil. Heat until shimmering, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

4. Fry the Curry Paste

   Add the entire blended paste to the hot oil. Stir constantly and fry for 5 minutes until the raw aroma disappears and the paste turns a deep golden‑brown color.

   Time: PT5M

   Temperature: medium heat

5. Cool and Store

   Transfer the fried paste to a small bowl and let it cool to room temperature. Once cooled, store in an airtight container.

   Time: PT5M

6. Cleanup

   Wash all utensils, the blender jar, and the skillet. Wipe the work surface.

   Time: PT10M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

5 g

Fat

5 g

Fiber

1 g