Thai Curry is made with different curries, coconut milk and choice of vegetables.
Ingredients
(For green curry paste)
1-2 stalks of lemon grass(use only the soft part)
1/4 cup fresh coriander
1/4 cup basil leaves
400 ml Coconut milk
3 tablespoons Thai Green Curry paste
1 cup Broccoli , florets (leave in hot water with salt for 5-10min)
1 Carrot, diced
200 gm Tofu, cut in cubes and fried
1 Red Yellow or Green Bell Pepper (Capsicum) , diced
1/2 Green zucchini ,thickly sliced
Mushrooms 1/2 packet, cut into quarter
8-10 cherry tomatoes
1 cup vegetable stock ( boil 2-3 type of vegetable with salt for 4-5 min strain and use the water)
3/4 tablespoon Brown Sugar
6-7 basil leaves( optional)
Salt , to taste
2 teaspoon Oil
Procedure
Heat a teaspoon of oil in a pan. Add in all the vegetables . Add in pinch of salt and stir fry the vegetables on high heat until lightly tender. Once tender take them out in a bowl and keep aside.
Now add a teaspoon of oil into the pan, next add in 2 to 3 tablespoons of the Thai curry paste and saute for a few seconds in the oil. Next add in a cup of water and stir to combine into the curry. Now add in brown sugar (u can put 1/2 Tbsp if u don’t want it to be sweet) as coconut milk will also add to bit of sweetness, and finally 400 ml of the coconut milk. Stir to combine all the ingredients. Once combined, add in the salt, stir and allow the mixture to thicken a little and come to a boil. Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetables. Stir the mixture, give it a light boil and it’s ready to be served with Rice.
Ingredients
(For green curry paste)
1-2 stalks of lemon grass(use only the soft part)
1/4 cup fresh coriander
1/4 cup basil leaves
400 ml Coconut milk
3 tablespoons Thai Green Curry paste
1 cup Broccoli , florets (leave in hot water with salt for 5-10min)
1 Carrot, diced
200 gm Tofu, cut in cubes and fried
1 Red Yellow or Green Bell Pepper (Capsicum) , diced
1/2 Green zucchini ,thickly sliced
Mushrooms 1/2 packet, cut into quarter
8-10 cherry tomatoes
1 cup vegetable stock ( boil 2-3 type of vegetable with salt for 4-5 min strain and use the water)
3/4 tablespoon Brown Sugar
6-7 basil leaves( optional)
Salt , to taste
2 teaspoon Oil
Procedure
Heat a teaspoon of oil in a pan. Add in all the vegetables . Add in pinch of salt and stir fry the vegetables on high heat until lightly tender. Once tender take them out in a bowl and keep aside.
Now add a teaspoon of oil into the pan, next add in 2 to 3 tablespoons of the Thai curry paste and saute for a few seconds in the oil. Next add in a cup of water and stir to combine into the curry. Now add in brown sugar (u can put 1/2 Tbsp if u don’t want it to be sweet) as coconut milk will also add to bit of sweetness, and finally 400 ml of the coconut milk. Stir to combine all the ingredients. Once combined, add in the salt, stir and allow the mixture to thicken a little and come to a boil. Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetables. Stir the mixture, give it a light boil and it’s ready to be served with Rice.
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