Feb 152013
 

Thai Green Vegetable Curry is cooked with loads vegetables in thai green vegetable curry paste.

Cooking Time: Appr. 25 Minutes
Serves:4 People

Thai Green Vegetable Curry

Ingredients:

For the thai green veg curry paste:

1 teaspoon white peppercorns
1 teaspoon coriander seeds
½ teaspoon cumin seeds
1 teaspoon turmeric powder
2-3 lemongrass stalks
6 garlic cloves
¼ cup chopped coriander with stem
1 inch piece ginger
4 green chillies
2 tablespoon lime juice
1 tablespoon oil
Salt to taste

For the thai green vegetable curry:

1 tablespoon oil
5 tablespoon green curry paste
2 cubes vegetable stock
250ml coconut milk
100g green beans, cut in half
100g baby corn, cut in half
400g aubergine, cut into chunks
100g sugarsnap
200g broccoli florets
1 pack of chestnut mushrooms, cut in half or quarter
½ green peas
1 tablespoon caster sugar

Thai Green Vegetable Curry

Cooking Method:

1. Chop the garlic, peel the ginger and chop it. Chop the lemon grass stalks and chillies

2. To make the thai green paste, heat a small pan over a medium heat. Add the peppercorns, coriander seeds and cumin seeds and fry for a minute.

3. Place the fried spices and all other remaining ingredients in a food processor and blend to make a paste (store in refrigerator in a jar).

4. Heat the oil a large pan. Cook the curry paste for 2 mins.

5. Add the stock, coconut milk and reduce the heat and cook for 5 mins. Add the all vegetables then cook the thai

6. green veg curry for a further 12-15 minutes.

Serve thai green vegetable curry with steamed rice.

Thai Green Veg Curry

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