Garden Vegetables in Thai Green Curry with Brown Rice

Garden Vegetables in Thai Green Curry with Brown Rice

Thai flavours bursting in every bite!

Anagha Gunjal Reddy


  1. 2 Teaspoons Lemongrass stalk , thinly sliced
  2. 5 Green Chillies
  3. 6 cloves Garlic
  4. 1 1/2 Tablespoons ginger Shredded
  5. 1 Teaspoon coriander seeds Roasted and
  6. 1 Teaspoon cumin seeds Roasted and
  7. 3 Tablespoons coriander Fresh chopped stalks
  8. 3 Tablespoons coriander leaves Fresh
  9. 1 1/2 Cups Coconut milk Fresh
  10. 1 Teaspoon Jaggery
  11. 1 Cup Vegetable stock
  12. 2 Tablespoons Oil
  13. 1 1/2 Cups Veggies Garden (Broccoli, mushrooms, carrot, tofu)
  14. to Taste Salt


30 mins
  1. Add Photo

    Grind the ingredients of green curry paste with little water. It should be of chutney consistency but finely ground.

  2. Add Photo

    Heat oil in a wok on medium-high flame. Add the green curry paste and fry for 3-4 minutes. Add the uncooked garden veggies. Fry for 4 minutes.

  3. Add Photo

    Add the coconut milk and half the water and bring it to boil on low flame. The coconut milk will split if it is on high. Simmer it for 5 minutes. Add salt and jaggery. Add remaining water if you find the sauce too thick. Boil it for further 5 minutes.

  4. Add Photo

    Transfer in a serving dish. Sprinkle fresh coriander leaves and serve it hot with brown/jasmine/hibachi rice and a slice of lemon.

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