Thai flavours bursting in every bite!
Garden Vegetables in Thai Green Curry with Brown RiceThai flavours bursting in every bite!Anagha Gunjal Reddy
For the Green Curry Paste
Lemongrass stalk, thinly sliced
1 1/2 Tablespoons
Roasted and coriander seeds
Roasted and cumin seeds
Fresh chopped coriander stalks
Fresh coriander leaves
Ingredients for further preparations
Fresh Coconut milk
1 1/2 Cups
Garden Veggies (Broccoli, mushrooms, carrot, tofu)
1 1/2 Cups
- Grind the ingredients of green curry paste with little water. It should be of chutney consistency but finely ground.
- 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.
- 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.
- Transfer in a serving dish. Sprinkle fresh coriander leaves and serve it hot with brown/jasmine/hibachi rice and a slice of lemon.