Veg Thai Green Curry | थाई वेज करी बहुत ही आराम और आसानी से घर पे बनाएँ | Meghna’s Food Magic
378.2 هزار بار بازدید -
4 سال پیش
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Thai Green Currythai curry recipe
Thai Green Curry
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Took me a while to think of the alternatives but finally, I have created it. Thai Green Curry; with lots of ingredients and its alternatives.
Ingredients:
1 tsp Coriander Seeds (sabud dhania)
1/2 tsp Cumin Seeds (Jeera)
10 Peppercorns
Crush in a mixie
3-4 garlic cloves
4-5 green chillies
A small piece of ginger
4-5 green onions (or 1 regular onion)
A bunch of coriander leaves with stems
Chopped lemongrass Stem (or 1/4th cup water boiled with lemongrass)
2 Kaffir Lime leaves (or grate 1 Lime zest - green part)
1/2 lemon juice
2 tbs water
Oil
Mushrooms
Babycorn
Carrots
Zucchini
Baby Brinjals
50-60 gram Tofu
Carrots and Babycorns (or sweetcorn)
Button Mushrooms chopped
Brocolli (Or Cauliflower)
Baby Brinjals
Zucchini
Green & Red Bell Peppers
Salt
200 ml Coconut milk & some water
Method:
In a mixie, crush 1 tsp coriander seeds, 1/2 tsp cumin seeds and 10 peppercorn
Chop 3-4 garlic cloves, 4-5 green chillies, a small piece of ginger, 4-5 green onion, a bunch of coriander leaves
Take lemongrass stem, remove the bottom hard part, peel the layers out and chop the stems
Or
You can take 1/4th cup water and boil few lemongrasses in it and use the flavorful water (Don’t use lemongrass as it’s fibrous)
Take 2 Kaffir Lime Leaves and chop them
Or
Take 1 lime and grate its green skin (not white) to get lemon zest
Churn all chopped veggies in mixie (Keep coriander and green onions out)
Important to churn coriander and green onion separately otherwise the other veggies will not get crushed properly
Add 1/2 lemon juice - to ensure the paste remains green
Add 2 tbs water and churn the mixie
First, we will saute vegetables lightly and take it out- this will keep vegetables crunchy and also good for colour
In a pan 1 tbs oil
Keep Mushrooms, Babycorn, Carrots, Zucchini, Baby Brinjals, Tofu
Shallow fry 50 -60-gram tofu
Add baby corn (OR normal corns)and carrots
Add chopped button mushrooms chopped, Brocolli (Or Cauliflower) and Baby Brinjals
Add chopped zucchini, green bell peppers & red bell peppers
Add salt
Take half cooked veggies out
Take 2 tsp oil in a pan
Take green paste
Cook at medium flame
It will get a little dark in colour - that’s expected
Mix all veggies back in the pan
Take Coconut milk and add some water and make it thin
OR
you can alternatively take coconut powder mixed in water
Heat should be very low before adding coconut milk
Once you see bubbles, turn off the heat
Love M #ChefMeghna #ThaiGreenCurry #ThaiCurry #NewIdeas #Recipe #Chat #RecipeShare #Cooking #IndianFoodBlogger #FoodBlog #IndianFoodies #Spicy #Tasty #DelhiFoodies #BachelorsRecipes #DelhiFoodies #IFoundAwesom #StreetFoodIndia #GoodFoodIndia #IndianFood #MumbaiEats #MumbaiFood #GujaratFood #AhmedabadFoodie #MumbaiFoodie #healthyfood #IndianFoodieSquad
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Took me a while to think of the alternatives but finally, I have created it. Thai Green Curry; with lots of ingredients and its alternatives.
Ingredients:
1 tsp Coriander Seeds (sabud dhania)
1/2 tsp Cumin Seeds (Jeera)
10 Peppercorns
Crush in a mixie
3-4 garlic cloves
4-5 green chillies
A small piece of ginger
4-5 green onions (or 1 regular onion)
A bunch of coriander leaves with stems
Chopped lemongrass Stem (or 1/4th cup water boiled with lemongrass)
2 Kaffir Lime leaves (or grate 1 Lime zest - green part)
1/2 lemon juice
2 tbs water
Oil
Mushrooms
Babycorn
Carrots
Zucchini
Baby Brinjals
50-60 gram Tofu
Carrots and Babycorns (or sweetcorn)
Button Mushrooms chopped
Brocolli (Or Cauliflower)
Baby Brinjals
Zucchini
Green & Red Bell Peppers
Salt
200 ml Coconut milk & some water
Method:
In a mixie, crush 1 tsp coriander seeds, 1/2 tsp cumin seeds and 10 peppercorn
Chop 3-4 garlic cloves, 4-5 green chillies, a small piece of ginger, 4-5 green onion, a bunch of coriander leaves
Take lemongrass stem, remove the bottom hard part, peel the layers out and chop the stems
Or
You can take 1/4th cup water and boil few lemongrasses in it and use the flavorful water (Don’t use lemongrass as it’s fibrous)
Take 2 Kaffir Lime Leaves and chop them
Or
Take 1 lime and grate its green skin (not white) to get lemon zest
Churn all chopped veggies in mixie (Keep coriander and green onions out)
Important to churn coriander and green onion separately otherwise the other veggies will not get crushed properly
Add 1/2 lemon juice - to ensure the paste remains green
Add 2 tbs water and churn the mixie
First, we will saute vegetables lightly and take it out- this will keep vegetables crunchy and also good for colour
In a pan 1 tbs oil
Keep Mushrooms, Babycorn, Carrots, Zucchini, Baby Brinjals, Tofu
Shallow fry 50 -60-gram tofu
Add baby corn (OR normal corns)and carrots
Add chopped button mushrooms chopped, Brocolli (Or Cauliflower) and Baby Brinjals
Add chopped zucchini, green bell peppers & red bell peppers
Add salt
Take half cooked veggies out
Take 2 tsp oil in a pan
Take green paste
Cook at medium flame
It will get a little dark in colour - that’s expected
Mix all veggies back in the pan
Take Coconut milk and add some water and make it thin
OR
you can alternatively take coconut powder mixed in water
Heat should be very low before adding coconut milk
Once you see bubbles, turn off the heat
Love M #ChefMeghna #ThaiGreenCurry #ThaiCurry #NewIdeas #Recipe #Chat #RecipeShare #Cooking #IndianFoodBlogger #FoodBlog #IndianFoodies #Spicy #Tasty #DelhiFoodies #BachelorsRecipes #DelhiFoodies #IFoundAwesom #StreetFoodIndia #GoodFoodIndia #IndianFood #MumbaiEats #MumbaiFood #GujaratFood #AhmedabadFoodie #MumbaiFoodie #healthyfood #IndianFoodieSquad
4 سال پیش
در تاریخ 1399/04/14 منتشر شده
است.
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