Garden Vegetables in Thai Green Curry with Brown Rice

Steps Cook Recipes Garden Vegetables in Thai Green Curry with Brown Rice using 14 ingredients and 4 steps

Garden Vegetables in Thai Green Curry with Brown Rice - It is vegan, gluten-free, and soy-free - yet super quick and easy. Put in your favorite veggies and protein of choice and you have a delicious, no-fuss meal! Our version of green curry w/ vegetables over brown basmati rice. Make it as a meal prep recipe to eat throughout the week or serve to guests! Heat vegetable oil in a large dutch oven over medium heat.

Then add some heat with curry paste, and balance it all out with a squeeze of lime.

Toss the chicken with turmeric and curry paste.

You can cook Garden Vegetables in Thai Green Curry with Brown Rice using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients make Garden Vegetables in Thai Green Curry with Brown Rice

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

Garden Vegetables in Thai Green Curry with Brown Rice step by step

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..

Garden Vegetables in Thai Green Curry with Brown Rice - Now, pan sear the chicken until golden brown. Toss in a whole bunch of shallots, ginger, garlic, and zucchini to give this saucy curry some good flavor. It's made with green curry paste, coconut milk, veggies, and meat and/or seafood. It's spicy and flavorful and pairs perfectly with the sweetness of. Add the stock or water and scrape up all those delicious browned bits. Stir in one can of full fat coconut milk. Add salt, sugar and fish sauce. Thank you and good luck