Thai Green Curry, Veg Thai Green Curry

Ingredients

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Cottage cheese

  Creamed, large or small curd

  ½ cup, large curd (not packed) or 105g

• Cauliflower

  Raw

  ¾ cup chopped, or 80g

• Sugar

  White, granulated sugar

  ¹⁄₁₆ tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Rice

  Brown, Instant - Safeway

  100g

• Green, Thai Curry

  Journey To Thailand

  1 package or 400g

• Coconut Milk

  Original Unsweetened - Trader Joe's

  400g

• Broccoli

  Raw

  1 cup chopped or 91g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  5 tbsp or 51g

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Carrots

  Raw

  1 medium or 61g

Directions

1. Combine all the ingredients and blend in a mixer to a fine paste, using enough water (approx. 1/2 cup). Keep aside.
2. Heat the oil in a broad non-stick pan, add the green curry paste and saute on a medium flame for 1 minute.
3. Add the paneer, capsicum, babycorn, green peas, cauliflower and mushrooms, mix well and saute on a medium flame for 1 minute.
4. Add the coconut milk, mix well and cook on a medium flame for 2 minutes.
5. Add the sugar and salt, mix well and cook on a medium flame for 1 more minute.
6. Serve the thai green curry hot with steamed rice.
7. Lemon grass is the important ingredient in the making of the Thai green paste. It has a fragrant lemony smell that is most potent in it's roots. In Thai cooking, usually only 10 cm closest to the roots are used, as the top can be slightly chewy if used in curry pastes.
8. The top greens can however be used to flavour stocks and soups where the lemon grass can be removed before serving. Also, in case you have to use the top leaf make sure to chop and boil it for some time so that it becomes soft or else it will be chewy and will not grind well in the paste.
9. Thai green curry is a spicy curry, but you can adjust the amount of green chilies as per your taste.
10. We have used paneer, capsicum, babycorn, green peas, cauliflower and mushrooms in the Thai green curry, but you can use vegetables of your choice.
11. In case you don't have ready-made coconut milk you can make it at home. Click here for the homemade coconut milk recipe.
12. For the Veg Thai Green Curry we will first make the green curry paste. It is this paste that gives the taste and flavour to the curry. We have substituted many ingredients that are not easily available. Like instead of galangal we have used ginger, kaffir lime leaves we have substituted with lemon rind.
13. To make Green curry paste for Green Thai Curry, take chopped lemon grass stalk in a bowl.
14. Add fresh chopped coriander.
15. Then add chopped garlic and green chillies.
16. Add coriander powder and cumin seeds powder.
17. Add onions.
18. Add black pepper powder.
19. Then add ginger and salt to taste.
20. Then add lemon juice. This will help to retain the green colour of the paste.
21. Add the grated lemon rind. It should consist of only the thin yellow skin and not the white portion or else the curry will get a bitter flavour.
22. Combine all the ingredients and blend in a mixer to a fine paste, using enough water. Keep aside.
23. To prepare Green Thai Curry, heat the oil in a broad non-stick pan and add the green curry paste.
24. Saute the green paste on a medium flame for 1 minute.
25. Add the paneer and saute.
26. Add capsicum.
27. Add baby corn.
28. Add boiled green peas.
29. Add cauliflower.
30. And mushrooms.
31. Mix all the vegetables well and saute on a medium flame for 1 minute..
32. Add the coconut milk, mix well and cook on a medium flame for 2 minutes.
33. Add the sugar.
34. Add salt to Thai Green Curry. Mix well and cook on a medium flame for 1 more minute.
35. Serve Green Thai Curry immediately with steamed rice.
36. If you like the Green Thai Curry Recipe the links given below are thai similar recipes : Rice Noodles with Vegetables in Thai Red Curry Sauce Thai Curry Breadrolls Vegetables in Red Thai Curry
37. Rice Noodles with Vegetables in Thai Red Curry Sauce
38. Thai Curry Breadrolls
39. Vegetables in Red Thai Curry
40. Like Veg Thai green curry then try our Thai red vegetable curry. See step by step veg thai red curry recipe. Makes 4 servings. For Veg Red Thai Curry 6 to 7 tbsp red curry paste 2 cups coconut milk (nariyal ka doodh) 1 tbsp cornflour dissolved in 2 tbsp water 1 tbsp oil 2 tbsp finely chopped basil leaves salt to taste 1 cup blanched baby corn , cut diagonally 1 cup blanched broccoli 1/2 cup paneer (cottage cheese) cubes salt to taste Method for veg red thai curry To make veg red thai curry, heat the oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute. Add the basil and cook on a medium flame for 1 minute. Add the coconut-milk , cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously. Add the babycorn, broccoli and paneer, mix well and cook on a medium flame for 2 more minutes. Serve the veg red thai curry hot.
41. To make veg red thai curry, heat the oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.
42. Add the basil and cook on a medium flame for 1 minute.
43. Add the coconut-milk , cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.
44. Add the babycorn, broccoli and paneer, mix well and cook on a medium flame for 2 more minutes.
45. Serve the veg red thai curry hot.
46. Recipe by: Tarla Dalal (source: https://www.tarladalal.com/Thai-Green-Curry-Veg-Thai-Green-Curry-470r)

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