This recipe for Thai vegetable curry is really excellent. Both roti and hot rice are suitable accompaniments for this meal.
Ingredients
- Green Capsicum: 1 medium
- Yellow Capsicum: 1 medium
- Red Capsicum: 1 medium
- Broccoli, chopped (1 cup)
- Carrots, 1 medium
- Two medium green chilies
- One medium onion
- Baby Corn, 2 pieces
- Ginger
- Thai Ginger
- Basil leaves (2-4 pieces)
- Lemon Juice, 2 tbsp
- Kaffir Lime Leaves (2-4 pieces)
- 2 tbsp. oil
- Salt: 1 teaspoon, or according to your taste
- Coconut milk (300 ml)
- 1 tbsp. coriander seeds
- 1 tbsp. cumin seeds
- Pepper Powder: 2 tbsp.
- Cloves (2-4 pieces)
- Lemon Grass
- Coriander Leaves
- 4-5 pieces of garlic
- Brown sugar, 1 tbsp
Cooking: Follow These Easy Steps! Thai Vegetable Curry
- To produce a smooth paste, mix together coriander seeds, coriander, garlic, ginger, lemon grass stem, basil leaves, green chilies, cloves, and onion with a small amount of water in a blender.
- Finely chop baby corn, carrots, yellow, red, and green bell peppers, as well as broccoli florets.
- In a skillet with one tablespoon of oil heated, sauté the veggies for a few minutes. Next, remove it from the pan.
- In a reheated tablespoon of oil, put the green paste. After a few minutes of cooking, add the veggies.
- Combine salt with coconut milk. For a hint of taste, add some brown sugar.
- Cook for three to two minutes. After adding the lemon juice and kaffir leaves, extinguish the flame. A tasty green curry from Thailand is ready.
