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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 Need To Be Eating.
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We hope you got insight from reading it, now let’s go back to garden vegetables in thai green curry with brown rice recipe. To make garden vegetables in thai green curry with brown rice you need 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Garden Vegetables in Thai Green Curry with Brown Rice:
- You need 2 Teaspoons Lemongrass stalk , thinly sliced
- Use 5 Green Chillies
- Use 6 cloves Garlic
- Provide 1 1/2 Tablespoons ginger Shredded
- Get 1 Teaspoon coriander seeds Roasted and
- Provide 1 Teaspoon cumin seeds Roasted and
- Get 3 Tablespoons coriander Fresh chopped stalks
- Prepare 3 Tablespoons coriander leaves Fresh
- Prepare 1 1/2 Cups Coconut milk Fresh
- Provide 1 Teaspoon Jaggery
- Provide 1 Cup Vegetable stock
- You need 2 Tablespoons Oil
- Take 1 1/2 Cups Veggies Garden (Broccoli, mushrooms, carrot, tofu)
- Use to Taste Salt
Instructions 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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