Vegetable Green Thai Curry

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)

INGREDIENTS

6 green chilli

1/2 inches galangal

1 stalk lemon grass

50 gm ginger

1 tablespoon coriander seeds

5 cloves garlic

5 shallots (small onions)

1 tablespoon brown sugar

1 tablespoon light soya sauce

1 kaffir lime

1 teaspoon garlic

5 leaves basil

100 gm green beans

100 gm broccoli

100 gm zucchini

100 gm carrot

100 gm tofu

100 gm eggplant/ brinjal

100 gm spinach

2 cup coconut milk

3 tablespoon vegetable oil

200 ml vegetable broth

0 salt as required

How to make Vegetable Green Thai Curry

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.