Dinner
Sweet Spicy & Tangy Vegetarian Thai Green Curry Recipe With Tamarind Recipe At Home
This homemade Sweet Spicy & Tangy Vegetarian Thai Green Curry Recipe With Tamarind Recipe At Home recipe is flavorful, easy to prepare and suitable for Dinner diets....
⏱️
20 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 5 Stalks Lemongrass
- 3 cloves Garlic
- 1 inch Ginger
- 3 Green Chillies - roughly chopped
- 5 sprigs Coriander (Dhania) Leaves - roughly chopped
- 2 sprigs Basil leaves - roughly chopped
- 2 Stalks Spring Onion (Bulb & Greens) - roughly chopped
- 1 tablespoon Coriander (Dhania) Seeds - roasted
- 1 teaspoon Whole Black Peppercorns
- Salt - to taste
- 200 ml Dabur Homemade Coconut Milk
- 1 teaspoon Dabur Homemade Tamarind Paste - dissolved in 2 tablespoons water
- 1 Thai Green Curry paste - as mention above
- 1 cup Broccoli - cut into florets
- 5 Small Brinjal (Baingan / Eggplant) - cut into wedges
- 1/4 cup Button mushrooms - quartered
- 1 Red Bell pepper (Capsicum) - diced
- 1/2 Green zucchini - quartered or sliced
- 1 cup Vegetable stock
- 1 tablespoon Brown Sugar (Demerara Sugar)
- Basil leaves - or kaffir lime leaves
- Salt - to taste
- 1 teaspoon Sunflower Oil - for cooking
Instructions
1
Method for Thai Green Curry PasteTo prepare the lemongrass, we will first have to trim away and discard any root section below the bulb base.
2
We will also now remove the dried part of the root until we reach a stage we know that the root cuts easily and is soft. We don't use the leaf part of the lemon grass for the curry paste, you can use it for flavoring a tea or a bouillon.Continue the same procedure for the remaining lemon grass stalks.introduce all the elements for the paste into a blender and a little bit of liquid.
3
wrap the blender and grind the mixture. After a few seconds of grinding, open the blender and agitate to combine the elements and if required introduce a little more liquid to grind into a seamless paste.Method to make the Thai Green CurryNext we will proceed to make the Thai Curry with this paste.
4
mildly hot a teaspoon of fat in a heavy wok.
5
introduce in the vegetables.
6
scatter in some table salt and agitate shallow fry the vegetables on high mildly hot until slightly soft.
7
Once soft turn off the mildly hot and keep aside.introduce a teaspoon of fat into the fiery wok, next introduce in 2 to 3 tablespoons of the thai curry paste and saute for a few seconds in the fat.
8
Next introduce in a cup of liquid, the tamarind liquid and agitate to combine into the curry.Next we will introduce in a tablespoon of brown granulated sugar and finally 200 ml of the Dabur coconut whole milk.agitate to combine all the elements.
9
Once combined, introduce in the table salt, agitate and allow the mixture to come to a thicken a little and come to a boilOnce the mixture comes to a heat to boiling point, introduce in the torn basil leaves and the agitate fried vegetables.
10
agitate the mixture, give it a light heat to boiling point and the thai curry is ready to be served.Place a cup of steamed rice in a serving mixing bowl.
11
empty the freshly cooked fiery thai vegetarian thai curry on top of the rice until the rice soaks well into the curry and there is enough broth to bouillon out and present immediately to get the best flavors.present the sugary well-seasoned & citrusy Vegetarian Thai Green Curry along with fiery steamed Thai Jasmine Sticky Rice for a simple straightforward weeknight dinner or even when you have friends over for parties.
Recipe Information
Cuisine
Thai
Thai
Course
Dinner
Dinner
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
30 minsTotal Time
50 minsMaster Chef
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