Recipe: Delicious Garden Vegetables in Thai Green Curry with Brown Rice

Recipe: Delicious Garden Vegetables in Thai Green Curry with Brown Rice Delicious, fresh and tasty.

Garden Vegetables in Thai Green Curry with Brown Rice. Heat oil in a wok on medium-high flame. Garden Vegetables in Thai Green Curry with Brown Rice step by step. Grind the ingredients of green curry paste with little water.

Our version of green curry w/ vegetables over brown basmati rice.

Heat the oil in a wok over medium heat.

Here is the EASY Instant Pot Thai green curry recipe loaded with vegetables with step by step photos.

You can cook Garden Vegetables in Thai Green Curry with Brown Rice using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Garden Vegetables in Thai Green Curry with Brown Rice

1. It’s 2 Teaspoons of Lemongrass stalk , thinly sliced.

2. It’s 5 of Green Chillies.

3. You need 6 cloves of Garlic.

4. Prepare 1 1/2 Tablespoons of ginger Shredded.

5. Prepare 1 Teaspoon of coriander seeds Roasted and.

6. You need 1 Teaspoon of cumin seeds Roasted and.

7. It’s 3 Tablespoons of coriander Fresh chopped stalks.

8. You need 3 Tablespoons of coriander leaves Fresh.

9. Prepare 1 1/2 Cups of Coconut milk Fresh.

10. Prepare 1 Teaspoon of Jaggery.

11. It’s 1 Cup of Vegetable stock.

12. It’s 2 Tablespoons of Oil.

13. Prepare 1 1/2 Cups of Veggies Garden (Broccoli, mushrooms, carrot, tofu).

14. Prepare to Taste of Salt.

Bring to boil in medium heat.

If you want to go to the trouble of making your own green curry paste, here's a recipe.

Thai green curry is traditionally seasoned with fish sauce, but since this recipe is vegetarian, it calls for soy sauce instead.

This dish is gluten free as long as you use a gluten-free soy sauce, like tamari.

Garden Vegetables in Thai Green Curry with Brown Rice instructions

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..

It's made with green curry paste, coconut milk, veggies, and meat and/or seafood.

The flavor base (Thai green curry paste) is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds.

It's spicy and flavorful and pairs perfectly with the sweetness of.

I've been on a vegetable-packed coconut curry kick lately—they're just the perfect transition food for this time of year.

This vegetarian Thai green curry recipe features fresh asparagus, carrots and spinach in a delicious green coconut sauce.