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Thai Green Curry

Thai Green Curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
An aromatic green curry made with paneer and an assortment of vegetables. The coconut milk enhances the Thai characteristics of this dish.
  • 2½ cups coconut milk
  • ½ cup green peas
  • ½ cup cauliflower florets
  • ½ cup capsicum cubes
  • ½ cup sliced baby corn
  • 1 cup paneer (cottagte cheese) cubes
  • 1 tsp sugar
  • 1 tbsp oil
  • salt to taste
  • For green curry paste
  • 1 cup chopped coriander (dhania)
  • 1 tbsp lemon juice
  • 2 tsp cumin seeds (jeera)
  • 1 tbsp coriander (dhania) seeds
  • 5 green chillies
  • ¼ cup lemongrass (hare chai ki patti)
  • ¼ tsp dried ginger (soonth) powder
  • Other ingredients
  • oil for deep-frying
  • Steamed Rice to serve
  1. For the green curry paste
  2. Blend lemon grass leaves with ΒΌ cup of water. Strain, discard the lemon grass and keep the water aside.
  3. Combine all the remaining ingredients and blend using the reserved lemon grass water. Keep aside.
  4. How to proceed
  5. Parboil the peas, cauliflower, capsicum and baby corn in salted hot water and keep aside.
  6. Deep-fry the paneer in hot oil. Drain and keep aside.
  7. Heat the oil in a wok, add the green curry paste and fry for 2 minutes. Add the coconut milk.
  8. Add the vegetables, paneer, sugar and salt and simmer till the vegetables are tender.
  9. Serve hot with steamed rice.
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