Here's how Garden Vegetables in Thai Green Curry with Brown Rice might help you in weight reduction
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Before you jump to Garden Vegetables in Thai Green Curry with Brown Rice recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already are certain that you must have a strong and healthy heart. Here’s a thought: How can the rest of your body remain healthy if your heart isn’t healthy? You already are aware that regular workout and a healthy lifestyle are vital in terms of the total health of your heart. Did you already know, though, that there are some foods that can help your heart be healthy? In the following paragraphs, you will learn which foods are good for your heart.
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We hope you got benefit from reading it, now let’s go back to garden vegetables in thai green curry with brown rice recipe. You can have garden vegetables in thai green curry with brown rice using 14 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Garden Vegetables in Thai Green Curry with Brown Rice:
- Use 2 Teaspoons Lemongrass stalk , thinly sliced
- Use 5 Green Chillies
- Use 6 cloves Garlic
- You need 1 1/2 Tablespoons ginger Shredded
- Prepare 1 Teaspoon coriander seeds Roasted and
- Get 1 Teaspoon cumin seeds Roasted and
- You need 3 Tablespoons coriander Fresh chopped stalks
- Get 3 Tablespoons coriander leaves Fresh
- Prepare 1 1/2 Cups Coconut milk Fresh
- You need 1 Teaspoon Jaggery
- Get 1 Cup Vegetable stock
- Use 2 Tablespoons Oil
- Take 1 1/2 Cups Veggies Garden (Broccoli, mushrooms, carrot, tofu)
- Prepare to Taste Salt
Steps to make Garden Vegetables in Thai Green Curry with Brown Rice:
- 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.
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