Saucepan@saucepan · Shared this recipeFollowThai · dinnerThai Green Curry with VegetablesA vegan Thai green curry made from scratch with a homemade paste of herbs and spices, simmered with mixed vegetables and coconut milk.total40 minprep15 mincook25 minservings4Original recipe on vegrecipesofindia.comKeep this recipeAdd a copy of Thai Green Curry with Vegetables to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 Thai chillies, red colored and small-sized or 2 to 3 bird's eye chillies1 green chilli, or 1 teaspoon chopped green chillies1 inch galangal ), - peeled and chopped (substitute is ginger2 garlic cloves, - small-sized, peeled and chopped0.25 cup chopped shallots, or pearl onions or onions0.5 cup coriander leaves ), (cilantro2 kaffir lime leaves, - medium-sized or 4 to 5 small kaffir lime leaves2 lemon grass stalks, - chopped2 tsp coriander seeds1 tsp cumin seeds1 tsp soy sauce, - naturally brewed0.25 tsp lemon zest, (grated rind of lemon, optional)3 tbsp Coconut Milk, - optional2 tbsp coconut oil, or sesame oil2 cup water1 cup Coconut Milk, Thick, - fresh homemade or cannedsea salt, or regular salt, as required2 tbsp thai basil leaves, - chopped0.25 cup chopped french beans0.25 to ⅓ cup chopped bell pepper, or capsicum – add any colored bell pepper0.333 cup chopped baby corn0.333 to ½ cup chopped carrots0.5 cup chopped potatoes0.5 cup chopped button mushrooms1 cup chopped cauliflower, or broccoli florets7 Thai pea eggplant, (turkey berry, optional)StepsClear checksTap an ingredient or step to check it off.1Step 1: Place the Thai red chilies, green chili, coriander leaves, soy sauce, shallots, galangal, lemon grass, kaffir lime leaves, coriander seeds, cumin seeds, and lemon zest in a mixer-grinder jar or small blender.2Step 2: Grind these ingredients to a semi-fine or fine paste without adding water.3Step 3: If the mixture is too dry and not grinding, add a few tablespoons of water and grind again. You can also grind with some coconut milk instead of soy sauce. Avoid using a mortar and pestle as it is too much hand work.4Step 4: Grind to a semi-fine or fine paste. The curry paste is now ready for the curry.5Step 5: In a pan, heat coconut oil or sesame oil over medium-low heat.6Step 6: Add the green curry paste and sauté for 1 minute on low to medium-low heat.7Step 7: Add all the chopped mixed vegetables. You can add your choice of veggies.8Step 8: Add 2 cups of water and mix well.9Step 9: Cover and cook until the veggies are almost done, but do not overcook them.10Step 10: Add the thick coconut milk and mix thoroughly.11Step 11: Add salt as required and mix again very well.12Step 12: Bring the curry to a gentle simmer on low to medium-low heat. Lastly, add chopped Thai basil leaves, stir to mix, and switch off the heat.13Step 13: Serve the Thai Green Curry hot with steamed jasmine rice or basmati rice. Garnish with chopped spring onion greens, Thai basil, or a few sliced Thai red chillies.getsaucepan.com/r/e9c1c5c1-c449-4754-8c72-511ebb90fc65 · Original: https://www.vegrecipesofindia.com/thai-veg-green-curry-recipe/
