Vegetable Green Thai Curry Recipe

Vegetable Green Thai Curry Recipe

Ingredients:

• 6 green chilli
• 1 stalk lemon grass
• 1 tablespoon coriander seeds
• 5 shallots (small onions)
• 1 tablespoon light soya sauce
• 1 teaspoon garlic
• 100 gm green beans
• 100 gm zucchini
• 100 gm tofu
• 100 gm spinach
• 3 tablespoon vegetable oil
• salt as required
• 1/2 inches galangal
• 50 gm ginger
• 5 cloves garlic
• 1 tablespoon brown sugar
• 1 kaffir lime
• 5 leaves basil
• 100 gm broccoli
• 100 gm carrot
• 100 gm eggplant/ brinjal
• 2 cup coconut milk
• 200 ml vegetable broth

Recipe :

• Step 1 Prepare the Thai Curry Paste

  To begin preparing this enticing recipe we will first make the Thai Curry Paste. Alternatively, you can also use ready-made paste. To make the green Thai curry paste, chopped green chillies, galangal. lemongrass, ginger coriander seeds, garlic cloves, shallot and kaffir lime. Ground together all ingredients in a blender with brown sugar and soya sauce to a smooth paste. Keep the paste aside.

• Step 2 Saute the curry paste and add coconut milk

  Next, heat oil in a pan and saute the green Thai curry paste for a minute. Add ½ cup coconut milk. Pass the mix through the sieve, and reserve the curry.

• Step 3 Saute garlic, basil, carrots, beans, broccoli and zucchini

  Now, in a separate wok heat oil and add chopped garlic, basil, thin slices of carrots and half-moon shaped zucchini. Saute for a minute over high heat. Add in blanched broccoli cut into florets and blanched green beans baton cuts, then add in the curry mix.

• Step 4 Add coconut milk with tofu and spinach puree. Top with basil and serve hot.

  Now add in the reserved coconut milk, silken tofu or cottage cheese and simmer for 3 to 4 minutes and add in the fried and cubed eggplant. Add little spinach puree to maintain the colour. Add salt to taste. Garnish with fresh basil and serve hot.