How to make Thai Green Curry At Home -
Thai Green curry is one of the famous curries in Thailand and it gets its name from the colour of the dish
This recipe has featured on the show Khanakhazana.
Main Ingredients : Cauliflower (फूलगोभी), Green Curry Paste (ग्रीन करी पेस्ट )
Cuisine : Thai
Course : Main Course Chicken
You can also find more Main Course Chicken recipes like Afghani Chicken Curry Chicken in Sauce Dal Murgh Goan Chicken Coconut Curry
Thai Green Curry At Home Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Thai Green Curry At Home Recipe
Cauliflower separated into florets 1/2 small
Green Curry Paste cut into diamonds 1 medium
Baby brinjals halved lenghtwise 2-3
Shallots 5-6
Pea brinjals 2-3 bunches
Red capsicum 1/2 inch pieces 1
Oil 2 tablespoons
Salt to taste
Fresh coconut milk 3/4 cup
Fresh basil leaves 3-4
Lemon juice 1 teaspoon
Fresh red chilli,diagonally sliced 1
Green curry paste
Green chillies 10
Coriander roots a small bu blade
Lemon grass roots 3 inches
Shallots 3
Garlic 8 cloves
Galangal 1 inch piece
Coriander seeds 2 teaspoon
Cumin powder 2 teaspoons
Fresh coriander leaves 1/4 bunch
Method
Step 1
To make the green curry paste, place the green chillies in a mixer container.
Step 2
Add coriander roots, lemon grass root, shallots, garlic, galangal, coriander seeds, cumin seeds, coriander leaves, salt and a little water and grind to a smooth paste Heat a wok, add oil and the ground paste and sauté for two minutes.
Step 3
Add cauliflower, carrot, brinjals and shallots and a little water and cook.
Step 4
Add pea brinjals and salt and cook till the vegetables are done.
Step 5
Add red capsicum and coconut milk and stir. Add torn basil leaves, lemon juice and also the lemon skin.
Step 6
Stir and cook for two minutes.
Step 7
Remove the lemon skin
Step 8
Garnish with red chilli slices and serve hot.
Nutrition Info
Calories : 1426 Kcal
Carbohydrates : 105.8 gm
Protein : 30.2 gm
Fat : 98.1 gm
Other : Iron- 16.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
