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The ingredients needed to cook Green Thai Curry With Steamed Rice:
- You need for paste
- You need 2 Tbsp Lemon Grass paste
- Provide 3 Tbsp Mint leaves
- You need 1 Bowl Coriander Leaves
- Prepare 1/2 Bowl Green Capsicum (Diced)
- Prepare 4-5 Green Chillies
- Prepare 4 Tbsp Grated Ginger
- Use 8-10 Garlic cloves
- Use 1 Tsp Lemon Zest
- Prepare 3 Tbsp Lemon Juice
- Use 3 Spring Onions (With Bulbs)
- Prepare 1 Lemon Leaf (Optional)
- Provide vegetables for curry
- Take 1 Bowl Cauliflower
- You need 1 Bowl Carrot
- Use 1/2 Bowl French Beans
- You need 3/4 Bowl Bell Peppers (Green, Red, Yellow)
- Get 1/2 Bowl American Corn or Baby Corn
- Provide 1/2 Bowl Zucchini (Optional)
- Get 3/4 Cup Onions
- You need 3/4 cup Tofu (Paneer can be used in place of tofu)
- Prepare for seasoning
- You need 1/2 tsp Black Pepper Powder
- Take 2 Tsp Coriander Powder
- Prepare 1 Tsp Powdered Cinnamon
- Prepare To taste Salt
- You need as needed oil
Steps to make Green Thai Curry With Steamed Rice:
- Make green paste by grinding spring onions, green Chillies, ginger, garlic, Capsicum, coriander, mint, lemon juice, lemon Zest.
- Take olive oil add carrot, French Beans, cauliflower to it and cook till 50% done. Add tofu, bell peppers, onion, corn and cook till all the vegetables are 70% cooked to retain the crunch of vegetables.
- Add green paste and coconut milk to it. Cook for 3 to 4 minutes. Add salt, black pepper, grinded masala to it and cook for 4 to 5 minutes.
- Serve hot with steamed rice.
Serve your Thai Green Curry with: Boiled or steamed rice (check out the tutorial how to do this at the beginning of my fried rice masterclass) A crunchy salad (minus the dijon dressing). The cauliflower fried rice from this recipe - fried up with coriander and lime. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Place roasted chicken and any pan juices into curry. Make sure to leave the chicken skin clear of the sauce.
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