Recipe: Perfect Garden Vegetables in Thai Green Curry with Brown Rice

Garden Vegetables in Thai Green Curry with Brown Rice.

You can have Garden Vegetables in Thai Green Curry with Brown Rice using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Garden Vegetables in Thai Green Curry with Brown Rice

1. It’s 2 Teaspoons of Lemongrass stalk , thinly sliced.
2. It’s 5 of Green Chillies.
3. Prepare 6 cloves of Garlic.
4. Prepare 1 1/2 Tablespoons of ginger Shredded.
5. Prepare 1 Teaspoon of coriander seeds Roasted and.
6. It’s 1 Teaspoon of cumin seeds Roasted and.
7. You need 3 Tablespoons of coriander Fresh chopped stalks.
8. Prepare 3 Tablespoons of coriander leaves Fresh.
9. Prepare 1 1/2 Cups of Coconut milk Fresh.
10. You need 1 Teaspoon of Jaggery.
11. It’s 1 Cup of Vegetable stock.
12. You need 2 Tablespoons of Oil.
13. It’s 1 1/2 Cups of Veggies Garden (Broccoli, mushrooms, carrot, tofu).
14. It’s to Taste of Salt.

Garden Vegetables in Thai Green Curry with Brown Rice instructions

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..