Garden Vegetables in Thai Green Curry with Brown Rice

Name: Garden Vegetables in Thai Green Curry with Brown Rice
Total time: 1800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 2 Teaspoons Lemongrass stalk , thinly sliced; 5 Green Chillies; 6 cloves Garlic; 1 1/2 Tablespoons ginger Shredded; 1 Teaspoon coriander seeds Roasted and; 1 Teaspoon cumin seeds Roasted and; 3 Tablespoons coriander Fresh chopped stalks; 3 Tablespoons coriander leaves Fresh; 1 1/2 Cups Coconut milk Fresh; 1 Teaspoon Jaggery; 1 Cup Vegetable stock; 2 Tablespoons Oil; 1 1/2 Cups Veggies Garden (Broccoli, mushrooms, carrot, tofu); to Taste Salt

Anagha Gunjal Reddy @cook_7801136

Bangalore, India

Thai flavours bursting in every bite!

Anagha Gunjal Reddy @cook_7801136

Bangalore, India

Thai flavours bursting in every bite!

Saved

Ingredients

30 mins

4-serving

2 TeaspoonsLemongrass stalk , thinly sliced
5Green Chillies
6 clovesGarlic
1 1/2 Tablespoonsginger Shredded
1 Teaspooncoriander seeds Roasted and
1 Teaspooncumin seeds Roasted and
3 Tablespoonscoriander Fresh chopped stalks
3 Tablespoonscoriander leaves Fresh
1 1/2 CupsCoconut milk Fresh
1 TeaspoonJaggery
1 CupVegetable stock
2 TablespoonsOil
1 1/2 CupsVeggies Garden (Broccoli, mushrooms, carrot, tofu)
to TasteSalt

Saved

Steps

30 mins

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.