How to Prepare Award-winning Garden Vegetables in Thai Green Curry with Brown Rice

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, garden vegetables in thai green curry with brown rice. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Garden Vegetables in Thai Green Curry with Brown Rice is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Garden Vegetables in Thai Green Curry with Brown Rice is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have garden vegetables in thai green curry with brown rice using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Garden Vegetables in Thai Green Curry with Brown Rice:

1. Get 2 Teaspoons Lemongrass stalk , thinly sliced
2. Get 5 Green Chillies
3. Make ready 6 cloves Garlic
4. Take 1 1/2 Tablespoons ginger Shredded
5. Make ready 1 Teaspoon coriander seeds Roasted and
6. Take 1 Teaspoon cumin seeds Roasted and
7. Prepare 3 Tablespoons coriander Fresh chopped stalks
8. Take 3 Tablespoons coriander leaves Fresh
9. Make ready 1 1/2 Cups Coconut milk Fresh
10. Take 1 Teaspoon Jaggery
11. Take 1 Cup Vegetable stock
12. Make ready 2 Tablespoons Oil
13. Take 1 1/2 Cups Veggies Garden (Broccoli, mushrooms, carrot, tofu)
14. Take to Taste Salt

Steps to make Garden Vegetables in Thai Green Curry with Brown Rice:

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.

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