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We hope you got insight from reading it, now let’s go back to garden vegetables in thai green curry with brown rice recipe. You can cook garden vegetables in thai green curry with brown rice using 14 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Garden Vegetables in Thai Green Curry with Brown Rice:
- Prepare 2 Teaspoons of Lemongrass stalk , thinly sliced.
- Take 5 of Green Chillies.
- Prepare 6 cloves of Garlic.
- Get 1 1/2 Tablespoons of ginger Shredded.
- Take 1 Teaspoon of coriander seeds Roasted and.
- You need 1 Teaspoon of cumin seeds Roasted and.
- Get 3 Tablespoons of coriander Fresh chopped stalks.
- Provide 3 Tablespoons of coriander leaves Fresh.
- Use 1 1/2 Cups of Coconut milk Fresh.
- Provide 1 Teaspoon of Jaggery.
- Use 1 Cup of Vegetable stock.
- You need 2 Tablespoons of Oil.
- Take 1 1/2 Cups of Veggies Garden (Broccoli, mushrooms, carrot, tofu).
- Use to Taste of 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..
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