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The ingredients needed to make Garden Vegetables in Thai Green Curry with Brown Rice:
- You need Lemongrass stalk , thinly sliced
- Use Green Chillies
- Get Garlic
- You need ginger Shredded
- Provide coriander seeds Roasted and
- Prepare cumin seeds Roasted and
- Prepare coriander Fresh chopped stalks
- You need coriander leaves Fresh
- Use Coconut milk Fresh
- Take Jaggery
- Take Vegetable stock
- Take Oil
- Prepare Veggies Garden (Broccoli, mushrooms, carrot, tofu)
- Prepare Salt
Instructions to make Garden Vegetables in Thai Green Curry with Brown Rice:
- Grind the ingredients of green curry paste with little water. It should be of chutney consistency but finely ground.
- 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.
- 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.
- Transfer in a serving dish. Sprinkle fresh coriander leaves and serve it hot with brown/jasmine/hibachi rice and a slice of lemon.
Mix thoroughly to combine and heat through, about All Reviews for Thai Vegetables in Green Curry. Here's a wonderful recipes of Veg Thai Green Curry with vegetables. Prepare Thai Green Curry paste in advance and make this curry on the go for a quick weeknight dinner and serve it along with hot steamed rice or a fried rice. Thai Green Curry is mild, fragrant and light and this vegetarian version is bursting with goodness. Easily adapted to add chicken, beef or fish Some kind of rice is always a good choice when it comes to a side dish for a Thai curry.
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