Garden Vegetables in Thai Green Curry with Brown Rice

Garden Vegetables in Thai Green Curry with Brown Rice

Thai flavours bursting in every bite!

Garden Vegetables in Thai Green Curry with Brown RiceThai flavours bursting in every bite!


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  • CourseEntrée
  • CuisineThai
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M


For the Green Curry Paste
Lemongrass stalk, thinly sliced
2 Teaspoons
Green Chillies
6 cloves
Shredded ginger
1 1/2 Tablespoons
Roasted and coriander seeds
1 Teaspoon
Roasted and cumin seeds
1 Teaspoon
Fresh chopped coriander stalks
3 Tablespoons
Fresh coriander leaves
3 Tablespoons
Ingredients for further preparations
Fresh Coconut milk
1 1/2 Cups
1 Teaspoon
Vegetable stock
1 Cup
2 Tablespoons
Garden Veggies (Broccoli, mushrooms, carrot, tofu)
1 1/2 Cups
to Taste


  1. Grind the ingredients of green curry paste with little water. It should be of chutney consistency but finely ground.
  2. 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 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. Transfer in a serving dish. Sprinkle fresh coriander leaves and serve it hot with brown/jasmine/hibachi rice and a slice of lemon.