Ingredients
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1 tbs Dry coriander seeds
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1.5 tsp cumin seeds
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10-12 Black peppercorns
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2 Lemongrass stems
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1 small piece Galangal (alternative: a small piece of ginger)
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1 Lime zest
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8-10 small onions (shallots)
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6-7 Garlic cloves
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3-4 Fresh green chilies
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1 big Bunch of coriander with stems
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1 tbs Oil
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200 gm Tofu or Paneer (cut into cubes)
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Baby corn (cut into big pieces)
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1 small Carrot (cut into cubes)
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1/2 cup Broccoli (cut into small pieces)
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1 zucchini (cut into small pieces)
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7-8 Mushrooms (cut into big pieces)
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Salt
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1/4 cup Thick coconut milk
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2 cups Thin coconut milk
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1.5 tsp Jaggery
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Red and green bell pepper (cut into big pieces)
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10-12 Thai Basil leaves
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2-3 Kaffir lime leaves
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Salt
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Steamed Jasmine rice (for serving)
About
There is nothing quite like listening to the monsoon rain with a warm, comforting bowl of food in my hands. Today, I am making my absolute favorite Veg Thai Green Curry, completely from scratch! The aroma of freshly pounded lemongrass, galangal, and coriander filling the kitchen is simply incredible. Paired with steaming hot jasmine rice, every creamy coconut bite is packed with fresh, authentic flavours. Make this cozy bowl at home this weekend and let me know how much you love it! 🌧️🍲
Steps
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1
Done
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Make the Thai Green Curry Paste - Dry roast the dry coriander seeds, cumin seeds, and black pepper. Once it cools down, coarsely pound or grind them. |
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2
Done
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Into that, add the lemongrass stems, galangal (or ginger), lime zest, small onions, garlic cloves, fresh green chilies, and the bunch of coriander with stems. Pound or grind to make a smooth paste, and keep it aside. |
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3
Done
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1. Prepare the Vegetables - In a pan take 1 tbs oil. Add the cubed Tofu or Paneer. |
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4
Done
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Sprinkle some salt and let it fry until it gets a golden color. |
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5
Done
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Along with the Tofu, add the baby corn, carrot, broccoli, zucchini, and mushrooms. |
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6
Done
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Fry everything on a high flame just for 3-5 minutes. Turn off the heat and take it out onto a separate plate. |
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7
Done
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Assemble the Thai Green Curry- In the same pan, take the thick coconut milk. Add the prepared green curry paste and salt to taste. |
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8
Done
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Fry this curry paste until it becomes dry and fragrant. Add the thin coconut milk and let it simmer on a medium flame. |
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9
Done
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Add the jaggery and prepared vegetables. Mix everything well. |
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10
Done
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Once the curry simmers for 5-7 minutes, turn off the heat and add the red and green bell pepper pieces. |
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11
Done
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Finally, add the Thai Basil leaves and Kaffir lime leaves. |
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12
Done
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Enjoy this delicious Thai Veg Green Curry with steamed Jasmine rice. |
