Garden Vegetables in Thai Green Curry with Brown Rice
Garden Vegetables in Thai Green Curry with Brown Rice

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, garden vegetables in thai green curry with brown rice. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Garden Vegetables in Thai Green Curry with Brown Rice is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Garden Vegetables in Thai Green Curry with Brown Rice is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have garden vegetables in thai green curry with brown rice using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Garden Vegetables in Thai Green Curry with Brown Rice:
  1. Take 2 Teaspoons Lemongrass stalk , thinly sliced
  2. Prepare 5 Green Chillies
  3. Get 6 cloves Garlic
  4. Take 1 1/2 Tablespoons ginger Shredded
  5. Take 1 Teaspoon coriander seeds Roasted and
  6. Prepare 1 Teaspoon cumin seeds Roasted and
  7. Take 3 Tablespoons coriander Fresh chopped stalks
  8. Make ready 3 Tablespoons coriander leaves Fresh
  9. Get 1 1/2 Cups Coconut milk Fresh
  10. Prepare 1 Teaspoon Jaggery
  11. Make ready 1 Cup Vegetable stock
  12. Take 2 Tablespoons Oil
  13. Take 1 1/2 Cups Veggies Garden (Broccoli, mushrooms, carrot, tofu)
  14. Take to Taste Salt
Steps to make Garden Vegetables in Thai Green Curry with Brown Rice:
  1. Grind the ingredients of green curry paste with little water. It should be of chutney consistency but finely ground.
  2. Heat oil in a wok on medium-high flame. Add the green curry paste and fry for 3-4 minutes. Add the uncooked garden veggies. Fry for 4 minutes.
  3. Add the coconut milk and half the water and bring it to boil on low flame. The coconut milk will split if it is on high. Simmer it for 5 minutes. Add salt and jaggery. Add remaining water if you find the sauce too thick. Boil it for further 5 minutes.
  4. Transfer in a serving dish. Sprinkle fresh coriander leaves and serve it hot with brown/jasmine/hibachi rice and a slice of lemon.

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