Vegetable Green Thai Curry Recipe
If you are not able to find time to visit Thailand, do not worry as we bring Thailand to you with this delicious dish. With this scrumptious recipe of Vegetable Green Thai Curry, you can experience the wonders of Thailand at your home. This vegetable-packed dish prepared in coconut curry is all you need to rejuvenate from a busy work week and staycation at home. This is a perfect main dish recipe for a weekend, and it will provide you with a variety of flavours and wholesome nutrition. Prepared using an array of vegetables like broccoli, beans, zucchini, carrots, tofu and eggplant; there is no nutrition that this dish fails to provide. Prepared in less than half an hour this dish also makes for a good service for guests that come unannounced or on short notice. Step up your cooking game and prepare this different dish at your kitty party, pot luck or buffet. If you are someone who refrains from doing the mundane and regular, then this recipe is perfect to make a statement. You must serve this dish to your kids as it’s the perfect cover to feed them all the vegetables that they are otherwise reluctant to eat. Prepare this enticing recipe and flaunt your cooking skills while pocketing all the compliments. Follow this step-by-step recipe and make this Vegetable Green Thai Curry for making an impression on all your guests and loved ones. (Recipe: Chef Vikas Seth)
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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
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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
How to make Vegetable Green Thai Curry
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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.
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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.
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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.
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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.
