Vegetable Thai Green Curry Fresh home-made Thai green curry paste wins hands down in flavour and taste. This vegetable curry is best served with Jasmine rice. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Jul 2020 in Recipes Veg New Update Vegetable Thai Green Curry Main Ingredients Lemon grass, Galangal Cuisine Thai Course Main Course Vegetarian Prep Time 21-25 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients 5-6 lemon grass stalks, cut into 4 inch pieces 1 1/2 inch galangal 1 teaspoon cumin seeds 2 teaspoons coriander seeds 12-15 garlic cloves 6-8 kaffir lime leaves 8-10 fresh coriander sprigs 3 tablespoons chopped fresh coriander stems 6-7 green chillies, sliced 1 teaspoon sugar Salt to taste 6-8 pea aubergines 1/4 medium red pumpkin , peeled and cut into ½ inch cubes 1/2 medium brinjal , cut into small pieces 3-4 French beans, cut into 1 inch diagonal slices 1 medium carrot , cut into roundels 2-3 babycorn, cut into 1 inch strips 1/4 medium Chinese cabbage , roughly chopped 3-4 Bokchoy leaves, halved 2-3 Bokchoy stems, halved lengthwise 5-7 snow peas 1 tablespoon oil 1 tablespoon chopped garlic 1/2 inch galangal, sliced 3-4 kaffir limes leaves 3-4 inch lemon grass stalks 2 cups coconut milk 1 teaspoon sugar Salt to taste 15-20 fresh basil leaves Fresh red chilli flower for garnishing Spring onion flower for garnishing Jasmine rice for serving Method To prepare Thai green curry paste, dry-roast cumin seeds and coriander seeds in a non-stick pan till fragrant. Roughly chop lemongrass stalks, garlic cloves and galangal. Discard the stem ofkaffir lime leaves. Put lemongrass, garlic, galangal, kaffir lime leaves, coriander sprigs, coriander stems, broken green chillies, basil leaves, sugar, salt and roasted cumin-coriander seeds into mixer jar and grind, . Add 2 tablespoons water and grind to a smooth and thick paste. Transfer in a bowl. To prepare curry, heat oil in a deep non-stick pan. Add garlic and sauté for 30 seconds. Add pea aubergine, galangal and 3-4 kaffir lime leaves, mix and sauté for 30 seconds. Lightly beat the lemon grass stalks with the back of the knife, add to pan, mix and sauté for 10 seconds. Add 2-3 tablespoons Thai green curry paste, mix and sauté for 2 minutes. Add 2-3 tablespoons water, mix well and sauté for 1-2 minutes. Add coconut milk, mix and cook for 2-3 minutes. Add pumpkin, brinjal, French beans, carrot and baby corn and mix well. Add sugar and salt, mix and simmer for 7-8 minutes. Add 3-4 tablespoons water, Chinese cabbage, bokchoy stems, bokchoy leaves and snow peas, mix and cook for 3-4 minutes. Add basil leaves, switch off heat and mix well. Pour the curry into a serving bowl, garnish with a fresh red chilli flower and spring onion flower and serve hot with hot jasmine rice. #Coriander seeds #Kaffir lime leaves #Brinjal #Green chillies #Babycorn #Lemon grass #Coconut milk #Oil #Fresh coriander stems #Fresh coriander sprigs #Cumin seeds #Fresh basil leaves #Snow peas #Carrot #French beans #Garlic cloves #Garlic #Sugar #Galangal Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article