Name: Vegetable Thai Green Curry ! recipe by Anshu Matta at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3
Ingredients: Thai Green Curry Paste (store-bought) - 3 tbsp; Coconut milk - 2 cups; Water - 1 cup; Cauliflower/Broccoli - 8 to 10 florets; Carrots (thinly sliced) - 1/2 cup; Baby corns (thinly sliced) - 1/2 cup; Zucchini (thinly sliced, if easily available) - 1/4 cup; Red and Yellow bellpeppers (cubed) - 1/4 cup; Mushrooms (big cubes, preferably Shitake) - 1/4 cup; Pea Brinjals (Thai eggplants, optional) - 8 to 10; Tofu or Paneer - 8 to 10 medium sized cubes; Fish Sauce or Salt - 3 tsp or as per taste; Lemongrass stalks - 1; Galangal - 1/4 inch piece; Kafir lime leaves - 3 to 4; Red Spur Chili Pepper (diagonally sliced) - 1 (used for garnishing); Thai Basil - 3 to 4; lemon juice - 1 tbsp; Sugar - 2 tsp; Cooking oil - 1/2 tbsp

ABOUT Vegetable Thai Green Curry ! RECIPE

Aromatic and flavorful, Vegetable Thai Green Curry is a must-have whenever we go to a Thai restaurant. Well, it can be made at homes too...want to know how? here's the recipe for the same.

Ingredients Serving: 3

Thai Green Curry Paste (store-bought) - 3 tbsp
Coconut milk - 2 cups
Water - 1 cup
Cauliflower/Broccoli - 8 to 10 florets
Carrots (thinly sliced) - 1/2 cup
Baby corns (thinly sliced) - 1/2 cup
Zucchini (thinly sliced, if easily available) - 1/4 cup
Red and Yellow bellpeppers (cubed) - 1/4 cup
Mushrooms (big cubes, preferably Shitake) - 1/4 cup
Pea Brinjals (Thai eggplants, optional) - 8 to 10
Tofu or Paneer - 8 to 10 medium sized cubes
Fish Sauce or Salt - 3 tsp or as per taste
Lemongrass stalks - 1
Galangal - 1/4 inch piece
Kafir lime leaves - 3 to 4
Red Spur Chili Pepper (diagonally sliced) - 1 (used for garnishing)
Thai Basil - 3 to 4
lemon juice - 1 tbsp
Sugar - 2 tsp
Cooking oil - 1/2 tbsp

Instructions

In a saucepan, boil the water with lemongrass, galangal, kafir lime leaves, carrots, cauliflower and baby corns for about 7 to 8 minutes. We have to keep all the vegetables crisp. Strain the vegetables and keep the stock aside.
In a wok, add in the oil and saute mushrooms and tofu/paneer for few seconds.
Next add in the coconut milk. Let it come to a boil after which add in the green curry paste, zucchini and pea brinjals. Mix well.
Now throw in the boiled vegetables and the stock. Let the curry simmer for about 10 minutes after which add the bellpeppers too.
Season it with fish sauce or salt. Add in lemon juice and sugar too. Stir well.
Garnish with basil leaves, red spur chili pepper and serve hot with Thai Jasmine Rice.

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