Garden Vegetables in Thai Green Curry with Brown Rice
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Garden Vegetables in Thai Green Curry with Brown Rice

Thai flavours bursting in every bite!

Anagha Gunjal Reddy

Ingredients

4-serving
  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

Method

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

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    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.

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    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.

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    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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