A coconut milk flavoured healthy curry loaded with fresh vegetables, that is paired with a simple rice.
Recipe Tags
Veg
Medium
Dinner Party
Thai
Simmering
Roasting
Blending
Sauteeing
Main Dish
Ingredients Serving: 4
Lemon grass 5 stalks
Green chillies 5
Coriander leaves one handful
Thai basil leaves 5
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Onion 1 medium
Spring onion 1 small bunch
Garlic 3 cloves
Ginger 1 inch
Peppercorns 4
Salt to taste
Coconut milk 400 ml
Broccoli 10 florets
Baby corn 6
Zucchini 1/4 of a piece
Carrot 1
French beans 8 numbers
Capsicum 1/2 of a piece
Oil 1 tbsp
Brown sugar 1/4 tsp
Instructions
Dry roast the coriander seeds and cumin seeds separately.
Add in the roasted seeds, chopped lemon grass, chillies, onion, spring onion, pepper corns, coriander leaves, garlic, ginger, thai basil and salt to a mixer jar and grind it to form a smooth paste by adding a little water.
Chop all the vegetables into thin juliennes. Keep them aside.
In a pan, add half tbsp of oil and fry the veggies. First add the carrot and beans, then add in the baby corn, capsicum, broccoli and the zucchini. Add salt as per taste and cook till the the veggies are tender. Then transfer the cooked veggies to a plate.
Add another 1/2 tbsp of oil to heat and fry the green thai curry paste in it. Then pour in 1/4 cup of water and bring it to a boil.
Add in the coconut milk, salt, brown sugar and mix well. Then add the veggies and cook till the curry thickens.
Serve it hot with flavoured rice or plain rice.
Reviews (2)  
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Nov-15-2016
Zeenath Fathima   Nov-15-2016
Luvly Thai Platter dea..:blush:
Nov-15-2016
Shiva Pande   Nov-15-2016
This is my ultimate comfort food from a very long time
Dry roast the coriander seeds and cumin seeds separately.
Add in the roasted seeds, chopped lemon grass, chillies, onion, spring onion, pepper corns, coriander leaves, garlic, ginger, thai basil and salt to a mixer jar and grind it to form a smooth paste by adding a little water.
Chop all the vegetables into thin juliennes. Keep them aside.
In a pan, add half tbsp of oil and fry the veggies. First add the carrot and beans, then add in the baby corn, capsicum, broccoli and the zucchini. Add salt as per taste and cook till the the veggies are tender. Then transfer the cooked veggies to a plate.
Add another 1/2 tbsp of oil to heat and fry the green thai curry paste in it. Then pour in 1/4 cup of water and bring it to a boil.
Add in the coconut milk, salt, brown sugar and mix well. Then add the veggies and cook till the curry thickens.
Serve it hot with flavoured rice or plain rice.
INGREDIENTS
SERVING: 4
Lemon grass 5 stalks
Green chillies 5
Coriander leaves one handful
Thai basil leaves 5
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Onion 1 medium
Spring onion 1 small bunch
Garlic 3 cloves
Ginger 1 inch
Peppercorns 4
Salt to taste
Coconut milk 400 ml
Broccoli 10 florets
Baby corn 6
Zucchini 1/4 of a piece
Carrot 1
French beans 8 numbers
Capsicum 1/2 of a piece
Oil 1 tbsp
Brown sugar 1/4 tsp
Thai Green Curry with Herb rice - Reviews
Recent Reviews
4.5
2 Reviews
Nov-15-2016
Luvly Thai Platter dea..:blush:
Nov-15-2016
This is my ultimate comfort food from a very long time
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